I never want to live in a world where crispy browned cheese is wrong. Never never never.
Spaghetti Squash Gratin with Crispy Shallots (serves 4)
Adapted from The New York Times
1/2 spaghetti squash, cooked (about 2 1/2 cups)
1 tbs olive oil, plus more for shallots
1/2 medium onion, finely diced
2 cloves garlic, minced
Salt and pepper
1/4 c milk
3 tbs chopped fresh sage
1/2 c Swiss cheese, grated
1/8 c grated Parmesan
2 medium shallots, sliced
- Preheat oven to 375º. Grease a medium-sized baking dish. In a medium pan, heat the olive oil over medium heat. Add onions and garlic and cook until soft, about 4-5 minutes. Season with salt and add the squash. Cook another 5 minutes. Remove from heat and season with salt and pepper.
- In a large bowl, beat eggs and milk together. Add sage and stir. Slowly add squash and Swiss cheese, plus 1/2 tsp salt and pepper. Stir to combine all the ingredients then transfer to prepared dish. Sprinkle Parmesan over the mixture and press down lightly to moisten.
- Bake 30 minutes or until golden brown on top. While the gratin is in the oven, heat 1/4 cup of oil in a small saucepan over medium heat. Add shallots and fry until golden brown drain on paper towels.
- Let rest 10-15 minutes. Serve warm or room temperature and top with crispy shallots.