Last week I invited two other couples to our house for a Valentines Day family-style feast and it went off without a hitch! Our first dinner party since we moved in together, David and I really enjoyed playing host and hostess to some of our closest friends for the night. The menu, created and executed by moi (of course), consisted of a raw tuscan kale salad (a riff on the amazing salad at Il Buco), an 8 herb and garlic roasted lamb rack, lemon panna cottas with candied rose petals and this awesome spaghetti squash gratin.
After posting a pic on twitter last week I got multiple requests for the recipe. The hardest part of this dish is removing and cleaning the spaghetti-like strands but after that’s all done, it’s easy peasy from there! You can cook ahead of time and re-heat as needed (lasts for 4 days) but nothing beats eating it the minute the dish comes out of the oven! Enjoy!
- 1 3lb spaghetti squash
- 1 Tbl olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, finely chopped
- 3 large eggs
- 1/2 cup skim milk
- 2 Tbl chopped basil
- 1/2 cup gruyere cheese, grated
- 4 Tbl pecorino cheese, grated
- salt and pepper
- pre-heat oven to 375
- pierce squash with a knife and place on a baking sheet covered with foil
- bake for on hour and turn every 20 minutes
- remove from heat and let cool
- cut into 1/2 lengthwise, remove seeds and discard and scoop out flesh into a bowl
- run a fork through the flesh and separate the spaghetti-like strands
- heat oil in a saucepan to medium heat and add onion, sweat until tender (about 5 minutes)
- add garlic and a pinch of salt and let cook till aromatic (about 1 minute)
- add squash and cook
- while squash is cooking beat eggs in a large bowl, add milk, salt, pepper and chopped basil and stir into squash mixture
- add gruyere cheese, mix and scrape into ceramic or glass baking dish
- sprinkle with parmesan cheese, bake for 45 minutes, remove from heat and serve!