Spaghetti Squash Gratin
Nice side dish that can replace a potato dish for example
Prep:
30 minutes
|
Cook:
2 times 40 minutes
6-8
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Medium
Ingredients
1 spaghetti squash or 6½ cups zucchini spaghetti
1 onion
2 cloves of garlic
5¼ oz grated parmesan
5¼ oz grated cheddar cheese
3½ oz grated Gouda cheese
3 eggs
Salt
Pepper
Olive oil
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1 spaghetti squash or 800 grams of zucchini spaghetti
1 onion
2 cloves of garlic
150 grams grated parmesan
150 grams grated cheddar cheese
100 grams grated Gouda cheese
3 eggs
Salt
Pepper
Olive oil
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Nut Free
Soy Free
Instructions
- Preheat the oven to 350°F (180°C).
- If you're using spaghetti squash: cut the Spaghetti squash in half and remove the seeds.
- Place the halves, skin side up, on a baking tray covered with baking paper.
- Cook for about 40 minutes until the insides are soft.
- Let cool.
- Loosen the insides of the spaghetti squash with a fork and place in a large bowl.
- If using zucchini: Cut the raw zucchini in half and remove the soft insides with a spoon. You don't need this (contains too much moisture.)
- Grate the rest of the zucchini finely, or use a vegetable spiralizer to make zucchini spaghetti.
- Chop the onion and garlic
- Fry them in the olive oil until soft.
- Mix the onion and garlic through the spaghetti squash/zucchini
- Mix in the grated Parmesan, cheddar, and the eggs.
- Add some salt and pepper.
- Place the mixture in a greased baking dish.
- Sprinkle the grated Gouda cheese on top.
- Bake for about 40 minutes until a golden brown crust forms.
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Nutritional Info
Storage
Keep refrigirated
Notes
Can be easily made a day in advance and reheated. Great to bring to pot-luck dinners.
Used with permission from
Curingfood
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