1 3lb spaghetti squash
1 tbsp extra virgin olive oil
1 medium Vidalia onion, finely chopped
2 garlic cloves, minced
salt and pepper to taste
3 large eggs, beaten
½ cup 1% milk
2 tbsp chopped fresh basil
2 oz Gruyere cheese, grated ( ½ cup)
2 tbsp freshly grated Parmesan cheese
Preheat the oven to 375°
Pierce the squash several times with a sharp knife. Place in a foil baking pan or on a cookie sheet covered in foil. Bake for 1 hour, turning the squash every 20 minutes. Remove from the heat(the squash should be soft and easy to cut)and allow to cool so you can handle it.
Cut the squash in half lengthwise and cool a little longer. Remove the seeds and discard. Rake the pulp with a fork and place in a large bowl. Chop the spaghetti strands coarsely. Measure out 4 cups for the gratin.
Grease a 2qt baking dish and set aside. Heat the olive oil over medium heat and add the onion. Cook, stirring often until tender. Add the garlic and a ¼ tsp of salt. Cook for another minute and add the squash. Cook, stirring often for about 5 minutes or until the squash is a little more tender.
Season with salt and pepper to taste. Remove from the heat.
In a large bowl, beat the eggs, and add the milk, ½ tsp salt, ½ tsp pepper and the basil. Stir in the squash mixture and the Gruyere cheese. Blend well.
Place the squash mixture into the prepared baking dish and top with the Parmesan cheese. Gently press the cheese down to moisten.
Bake for 40-45 minutes until golden brown and bubbly. Remove from the heat and cool for 10-15 minutes before serving.