I found this recipe in the NYTimes’ Recipes For Health section. Mighty fine stuff. I subbed soy mozzarella for the Gruyere cheese. Unfortunately, there is no soy Gruyere. But this tasted really good, just the same. Disclaimer – it’s supposed to serve 6 as a main dish, but we (the two of us) gobbled the whole thing up in one sitting. That good.
Spaghetti squash gratin with basil
1 spaghetti squash, about 3 pounds
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
salt and freshly ground pepper
3 large eggs
1/2 cup nondairy creamer
1/4 cup fresh basil leaves, chopped
1/2 cup shredded soy mozzarella
2 tablespoons grated soy parmesan
Preheat oven to 375 degrees F. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, turning the squash every 20 minutes until it is soft and easy to cut into with a knife. Remove from the heat, and allow the squash to cool until you can handle it. Cut in half lengthwise, and allow to cool further. Remove the seeds and discard. Scoop out the flesh, and place in a bowl. Run a fork through the flesh to separate the spaghetti-like strands, then chop coarsely. Measure out 4 cups squash, and use whatever remains for another dish, or freeze.
Oil a 2 quart gratin or baking dish. Heat the oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, and a generous pinch of salt. Cook, stirring, for another 30 seconds to a minute until fragrant. Add the squash. Cook, stirring often, for 5 minutes until the strands of squash are a little more tender. Season to taste with salt and pepper, and remove from heat.
Beat the eggs in a large bowl. Add the creamer, salt (about 1/2 teaspoon), pepper, and basil. Stir in the squash mixture and the soy mozzarella and combine well. Scrape into the baking dish. Sprinkle the soy parmesan over the top and gently press down to moisten.
Bake 40 – 45 minutes until nicely browned and sizzling. Remove from the heat, and allow to cool for 10 – 15 minutes before serving. Makes 6 servings.