Spaghetti Squash Gratin With Basil - extra-virgin olive oil

Method

• Preheat the oven to 375 degrees.
• 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.
• (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 five 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 five minutes until the strands of squash are a little more tender.
• Season to taste with salt and pepper, and remove from the heat.
• Beat the eggs in a large bowl.
• Add the milk, salt (about 1/2 teaspoon), pepper and basil.
• Stir in the squash mixture and the Gruyere, and combine well.
• Scrape into the baking dish.
• Sprinkle the Parmesan or pecorino over the top, and gently press down to moisten.
• Bake 40 to 45 minutes until nicely browned and sizzling.
• Remove from the heat, and allow to cool for 10 to 15 minutes before serving.
• Serve hot, warm or room temperature.