Recipes

One of my favorite winter vegetables is spaghetti squash and it can be incredibly versatile and useful in many recipes.  One of my go to recipes for spaghetti squash is a warm, cheesy gratin that can serve as a perfect side dish or with a salad or tomato soup  for a complete meal. You can also make this same recipe with shredded zucchini or summer squash.

Weight Watchers Spaghetti Squash Gratin
Points: 3 Weight Watchers PointsPlus or 3 Weight Watchers Points
Servings: 8
Serving Size: 1/8 of gratin

Ingredients for Soup
1 spaghetti squash, usually around 2.5 pounds
1 medium finely chopped onion
2 minced garlic cloves
3 eggs
1/2 cup skim milk
2 tablespoons chopped fresh basil (you could almost use any herbs)
½ cup grated Gruyère or Swiss cheese
2 tablespoons Parmesan cheese
Salt and freshly ground pepper

Instructions

1. Preheat your oven to 375 degrees.  Cut your spaghetti squash in half and scoop out the seeds.  Spray with non stick cooking spray and place flesh side down on a baking sheet covered in foil.  Let cook for 45 minutes or until squash is cooked through and tender.  Let squash cool and once it has, pull out the spaghetti squash with a fork.  Chop the squash into smaller pieces and measure out 4 cups.
2. Spray a non stick pan with cooking spray and sauté and onions and garlic until translucent and fragrant.  Add the spaghetti squash and cook for an additional 3-4 minutes.  Add salt and pepper to taste.
3. Beat the three eggs in a large mixing bowl.  Add the milk, cheese, basil, and salt and pepper and mix together.  Add the squash and stir together.
4. Spray an 8 or 9 inch pie plate or casserole dish with cooking spray and add in egg, cheese, basil, and squash combination.
5. Sprinkle the top with the Parmesan cheese.  .
6. Bake for 40-45 minutes until the top is golden brown.