Last fall a friendly woman, who has a stand at the market in warmer months to sell  produce from her garden, gave out recipes to accompany the bounty of different kinds of squash she offered. I like this one and recently made it again.  The recipe is translated from French with some modifications from the original.  You can adjust the amounts depending on the size of your squash. squash

1 spaghetti squash

2 eggs

4 oz. or more of diced ham  (optional)

1/2 cup sour cream or crème fraîchesquash casserole

1 cup grated Gruyere cheese

freshly ground nutmeg

Cut squash in half, put some small chunks of butter on top of the cut halves, and put in oven (about 375 F°) for 45 minutes or until soft.  Let cool. Scoop out seeds, then scoop out the flesh.

Beat eggs, add crème fraîche.   Season with  nutmeg.  Add cheese and ham. Add squash flesh and blend mixture well.  Mixture should be runny.  Add more crème fraîche if needed.  Put into a casserole and bake in 350  F° oven for a half hour or until bubbly.  Serves four.

Please let me know if you like this (Leave a Reply below) — and try some of my other recipes. See column at right:  Recipes.

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