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Spaghetti Squash Gratin With Basil

By cooking.nytimes.com

Spaghetti Squash Gratin With Basil

Cook:2h 30min

Updated at: Tue, 09 Jun 2026 18:05:26 GMT

Nutrition balance score

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Ingredients

0 servings

1spaghetti squash

1 tablespoonextra virgin olive oil

medium, finely chopped

freshly ground pepper

½ cuplow-fat milk

¼ cupfresh basil

½ cupGruyère cheese

2 tablespoonsParmesan

freshly grated, or pecorino romano

Instructions

View on cooking.nytimes.com

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Notes

2 liked

0 disliked

Makes leftovers

aebus· 3 years ago

Makes leftovers

Used 1/8 cup heavy whipping cream bc I didn’t have any milk. A lil too eggy so I’ll either do 2 eggs next time or make sure my spag squash is extra big. Also used a French equivalent of Gruyère to save $$$.

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