Saturday, August 21, 2010

Spagetti Squash Gratin

Eggs are wonderful. Inexpensive, excellent source of protein and other nutrients, and endlessly versatile. For how to cook the squash, see this post on butternut squash. Spagetti lends itself more to just being cut in half and baked, and then having the stringy insides scraped out with a fork for "pasta." It can also be boiled and then well drained to have it cooked a little faster. You could use other types of squash for this recipe very easily though - so try out different kinds!

3 cups cooked squash
6 eggs
1/4 c yogurt
4-5 green onions, chopped
1/2 tsp salt
dash pepper
cheddar and parmesan or romano cheese
other seasonings, such as paprika, garlic, thyme...

lightly grease the sides of an 8x8 pan, cover the bottom with shredded/mashed squash. It should be loose so as to let egg fill in spaces and hold the dish together. Sprinkle green onions (and any other veggie add-ins) on top of squash. Beat eggs, then add yogurt, salt, and seasonings. Pour on top of squash. Sprinkle top with cheese. I used cheddar and some stinky romano, which ended up tasting wonderful. If you have ham, bacon, sausage, etc. - they could be wonderful additions as well.

Bake at 400ยบ for 30 to 35 minutes.

Allow to cool some before removing from pan, slice into sections, and enjoy!

The yogurt takes on a sweet flavor when baked, so keep that in mind - I really enjoyed having the squash, then sweet egg, then cheese flavors on top of each other. It reheats well and tastes good cold for a quick breakfast too!
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