Cooking Spaghetti Squash gratin

Ever since I saw this recipe for Spaghetti Squash gratin I've been looking for a chance to make it, and it did not disappoint. It does take about 3 hours, but a lot of that time is just waiting for the squash to initially bake and then for the gratin to bake.

The quick and dirty: Roast an entire spaghetti squash (after first making some small incisions)for an hour at 375, then remove the squash and let it cool. While cooling, chop up an entire onion, about 3 cloves of garlic, grate a few ounces of Gruyere, and rip up 2 tablespoons of basil. Once cool, you can remove all the seeds from the squash (and discard) and then scoop out the spaghetti squash. You only need about half the squash, so bag the other half and put it in the freezer for another time. Then start to sautee the onions for a few minutes, slowly adding in the garlic, spaghetti squash and some salt and pepper. Once everything is all nice and soft combine everything you've sauteed with 3 eggs and milk (beaten together) and the Gruyere and basil. Once everything is evenly distributed, pour the whole thing into a greased 3 quart pot and sprinkle shaved Parmesan on top of it all. Then toss it back in the oven for 45 minutes, take it out, and let it cool for 15...and voila!

Okay, so that was not so quick...or so dirty, but I do recommend the dish. I also recommend throwing in a little bacon or sausage (it only has 179 calories a serving, so you can do it and it will still be healthy).