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1
Preheat the oven to 375 degrees.
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2
Pierce the squash in several places with a sharp knife.
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3
Cover a baking sheet with foil, and place the squash on top.
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4
Bake for one hour, turning the squash every 20 minutes until it is soft and easy to cut into with a knife.
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5
Remove from the heat, and allow the squash to cool until you can handle it.
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6
Cut in half lengthwise, and allow to cool further.
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7
Remove the seeds and discard.
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8
Scoop out the flesh, and place in a bowl.
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9
Run a fork through the flesh to separate the spaghetti-like strands, then chop coarsely.
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10
Measure out 4 cups squash.
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11
(Use whatever remains for another dish, or freeze.)
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12
Oil a 2-quart gratin or baking dish.
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13
Heat the oil over medium heat in a large, heavy skillet, and add the onion.
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14
Cook, stirring, until tender, about five minutes.
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15
Add the garlic and a generous pinch of salt.
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16
Cook, stirring, for another 30 seconds to a minute until fragrant.
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17
Add the squash.
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18
Cook, stirring often, for five minutes until the strands of squash are a little more tender.
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19
Season to taste with salt and pepper, and remove from the heat.
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20
Beat the eggs in a large bowl.
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21
Add the milk, salt (about 1/2 teaspoon), pepper and basil.
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22
Stir in the squash mixture and the Gruyere, and combine well.
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23
Scrape into the baking dish.
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24
Sprinkle the Parmesan or pecorino over the top, and gently press down to moisten.
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25
Bake 40 to 45 minutes until nicely browned and sizzling.
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26
Remove from the heat, and allow to cool for 10 to 15 minutes before serving.
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27
Serve hot, warm or room temperature.
