1 Preheat the oven to 425ºF. Line a baking sheet with parchment. Brush or spray a shallow 2-quart baking dish with oil.
2 Roast the squash: Lower the squash in half lengthwise and scrape out the seeds. Sprinkle with 1/four teaspoon salt and 1/eight teaspoon pepper. Place on the baking sheet with the lower sides down. Bake for 30 to 40 minutes, or till the squash is tender when pierced with the tip of a paring knife.
Take away from the oven and switch the squash so the lower sides are going through up. Return the squash to the oven and bake for one more 5 minutes to dry out any extra liquid. (The squash received’t essentially look dry.) Take away and let cool.
three Prepare dinner the opposite elements: In a big skillet set over medium warmth, add 1 tablespoon of oil. As soon as the oil begins to shimmer, add the onions, 1/four teaspoon salt, and 1/four teaspoon pepper. Prepare dinner, stirring often, for five minutes or till softened.
Stir within the garlic, crimson pepper slices, and sage. Prepare dinner and stir for one more minute. Switch to a big bowl.
four Make the egg combination: In a blender (immersion or countertop), pulse the eggs, milk, flour, half of teaspoon salt and 1/eight teaspoon pepper three to four instances, or till the combination is clean.
5 Combine all of it collectively: With a fork, flake the squash strands into the bowl on prime of the onions. Add 1 teaspoon salt and blend till mixed. Add the egg combination, grated Jarlsberg cheese, and 1/four cup of the Parmesan to the squash. Stir to mix.
6 Bake the casserole: Switch the squash combination to the baking dish and sprinkle it with the remaining 1/four cup Parmesan. Bake for 40 to 45 minutes.
7 Serve: Let relaxation for 10 to 15 minutes earlier than serving as a aspect dish or a vegetarian major.
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