by Ron Oliver
1 large spaghetti squash
2 tablespoons vegetable oil
1 ½ cups finely diced white onions
1 cup finely diced sundried apples
¼ cup sherry wine
4 large cage-free eggs, beaten
2 cups grated gruyere cheese
1 cup fromage
blanc cheese (can substitute 1/2 sour cream and 1/2 nonfat yogurt)
½ cup cottage cheese
2 tablespoons fresh thyme leaves, lightly chopped
salt and freshly ground black pepper to taste
1. Remove stem from spaghetti squash. Split in half lengthwise. Using a metal spoon, remove seeds. Place one half cut side down on large plate. Add some water to the plate. Microwave on high for six minutes. Remove. Repeat with other half. Allow to cool, then extract the strands of flesh by scraping with tines of a dinner fork. Add to large mixing bowl. Set aside.
2. Preheat oven to 350 degrees.
3. Add oil to ovenproof
skillet over medium high heat. Add
diced onions. Cook until golden
brown, stirring often. Add apples
and sherry wine. Continue cooking
until wine is evaporated. Add to
4. Combine remaining ingredients thoroughly with spaghetti squash. Transfer back to skillet or add to a casserole dish. Place in oven. Bake for 45 minutes or until set.
5. Serve immediately or chill overnight and cut into slices. Reheat slices gently in oven or microwave. Serve with a drizzle of olive oil and sprinkled with sea salt and freshly ground black pepper.Serves 8