Squash Au Gratin
Low Fat Recipe
1 tablespoon olive oil
1 medium onion, chopped
1 spaghetti squash (2 pound), cut, seeded and steamed (see preparation below)
2 tablespoons fresh basil, chopped
Pinch of salt
1/4 teaspoon black pepper, ground
2 tablespoons fat free Parmesan cheese (or use fresh grated, if preferred)
Heat oil in a non-stick skillet. Cook onion until soft, about six minutes. Remove from heat. Scrape cooked strands from the squash into a large bowl. Fluff with a fork. Preheat broiler.
Add onions, basil, salt and pepper to squash strands. Toss well. Place mixture in a 1-quart oven-safe baking dish. Sprinkle with Parmesan cheese. Broil for two minutes. Serve immediately.
Squash Selection and Storage
Look for smooth, hard skinned spaghetti squash without mold or soft spots.
Cut squash into quarters. Scrape out seeds. In a large pot, add 2-inches of water. Bring to a boil. Put squash, skin side up, in a steamer basket. Lower into pot; cover. Steam for 20 minutes. Check for doneness. Continue steaming if necessary. When done, let cool. In a raking motion, drag a fork across squash to loosen strands.
Recipe makes 6 servings
Calories 89; Carbohydrates 14g; Protein 2g; Cholesterol 1mg; Sodium 41mg; Fiber 4g; Fat 2g (4g with regular Parmesan)