Often this delicately flavored types of
squash is sauced just like pasta. (try it with Fresh Tomato Pasta Sauce
Pronto) there are many other ways to serve it, though, and this gratin
is just one. Serve it with grilled fish, such as halibut, tuna, or
swordfish, or a whole red snapper.
Makes 6 servings
3 tablespoons pure olive oil, plus additional for oiling
Freshly grated Parmesan cheese
1 largely spaghetti squash, skin well pierced with a fork, baked at
325F until tender, about 1 1/2 hours
1/2 small sweet onions, minced
1/4 cup green bell pepper, minced
2 tablespoons chopped fresh oregano; or 1
1/2 teaspoons dried
Salt and freshly ground black pepper to taste
1 cup grated Gruyere cheese
Before cooking spaghetti squash gratin, preheat the oven to 400F.
Generously oil a 11/2-quart souffle dish. Dust with the Parmesan
cheese. Set aside.
Halve the spaghetti squash lengthwise and use a fork to scrape the
insides into a large bowl. Toss with the onion, pepper, oregano, and 3
tablespoons of oil. Season well with salt and pepper. Pile the squash
into the prepared dish. Spread the cheese on this types of squash. Bake
until the cheese is melted and golden brown, 15 to 20 minutes. Serve
this simple cooking vegetable recipes very hot.
Note: this simple cooking recipes can be assembled ahead of time,
covered, and refrigerated, to be cooked just before serving. Bring this
simple vegetable recipes to room temperature before baking and increase
the cooking time by 5 to 10 minutes.