Spaghetti Squash Gratin

  • 1 2 ½ lb spaghetti squash
  • 9 fresh sage leaves
  • 1 garlic clove, finely minced
  • 2 ½ cups grated Gruyere or smoked Gruyere
  • ¾ cup heavy cream
  • Salt and freshly ground pepper

Preheat the oven to 375 degrees. Cut the squash in half lengthwise and remove the seeds with your fingers. Place in a large baking dish, cut sides down. Add enough hot water to the pan to come ¼ inch up the sides of the squash. Cover with foil and bake until the squash is tender with pierced with a knife, about one hour. Scrape the pulp into a large bowl using a fork to form shreds. Butter an 8 cup gratin or baking dish. Finely chop the sage leaves and add 2/3 of them to the bowl along with the minced garlic, 2 cups of the cheese, heavy cream and salt and pepper to taste. Mix well and spread evenly in the gratin dish and top with the remaining cheese. Sprinkle the remaining sage leaves over the top and bake for about 45 minutes until the top of the gratin is golden brown. Broil gratin to brown the top of the gratin if needed.

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