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Spaghetti Squash Gratin With Basil

Martha Rose Shulman
  • 150 minutes
  • Serves

INGREDIENTS

1

spaghetti squash, about 3 pounds

1 tbsp

extra virgin olive oil

1

medium onion, finely chopped

2

garlic cloves, minced

Salt

freshly ground pepper

3

large eggs

1/2 cup

low-fat milk

2 tbsp

chopped fresh basil (1/4 cup basil leaves)

2 oz

Gruyère cheese, grated (1/2 cup)

2 tbsp

freshly grated Parmesan or pecorino romano