Serves 6-8.
Ingredients:
- 1 large spaghetti squash
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 c onion, chopped
- 2 cloves garlic, minced
- 1 tsp dry oregano
- 1 tsp dry mint
- 1/2 tsp red pepper flakes
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- 6 eggs, lightly beaten
- 2 c ricotta cheese
- 1/4 c fresh parsley, minced
- 1/4 c blue cheese, finely crumbled
- 1 c sharp cheddar cheese, shredded
- 2 Tbsp Parmesan cheese
Directions:
- Preheat oven to 350 degrees F and place the washed whole squash in the center of the oven. Bake 60 minutes. Cool, cut in half lengthwise, and remove the seeds with a spoon. Spoon the pulp into a large bowl. You should have about 3 cups of squash. Set aside and leave the oven on.
- In a large skillet over low heat, warm the oil and butter. Add the onion; sauté slowly for about 6-7 minutes. Add the garlic, oregano, mint, red pepper, nutmeg, salt and pepper; sauté another minute. Stir in the spaghetti squash and saute another 3 minutes, fully coating the strands of squash with the onion mixture. Remove from heat and cool briefly.
- In a large bowl, beat the eggs with a wire whisk until well-blended. Add the ricotta, parsley, blue cheese, and cheddar cheese. Blend with the whisk until creamy. Add the squash mixture a heaping spoonful at a time, blending each addition well. Oil a 2 quart deep casserole dish and pour in the squash/ricotta mixture. Top with Parmesan cheese. Bake at 350 degrees F. for 75 minutes, or until set up and golden brown on top. This is especially nice served with kale, escarole or other greens and some crusty Italian bread.