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Broccoli & Spaghetti Squash Gratin Recipe

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This recipe for Broccoli & Spaghetti Squash Gratin, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chelsea Mathers

Category:
Category:

Ingredients:  
Ingredients:  
2 spaghetti squash (1 - 2 lb. each)

2 C small broccoli florets

1 Tbs. olive oil

C grated cheddar cheese, divided

2 large eggs, lightly beaten

C low-fat milk

2 Tbs. low-fat ricotta cheese

1 green onion thinly sliced

1 Tbs. Dijon mustard

Directions:
Directions:
1) Preheat overn to 375. Coat 2-qt baking dish with cooking spray.

2) Pierce squash in several places with knife. Microwave 3 minutes on high power to soften. Slice off ends, and stand squash upright. Cut straight down length of squash. Remove seeds with spoon.Place halves cut side down on rimmed baking sheet, and add 1 cups water to cover surface of pan. Bake 30 minutes, or until squash yields when pressed.

3) Cool squash cut side up 10 minutes. Scrape squash halves with fork to release strands. Transfer strands to large bowl. (You should have 5 Cups)

4) Toss broccoli with oil in bowl, then add to squash along with Cup Cheddar cheese.

5) Whisk together eggs, milk, ricotta, green onion, and mustard in small bowl. Season with salt and pepper if desired, then stir into squash mixture.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Satisfying on a chilly Autumn night....

 

 

 

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