Using an ice pick or skewer, prick to the centre of the squash in about 12 places. Set on a baking sheet and bake at 350°F for 1 1/2 hours, turning the squash over halfway through cooking time. Cut off top third of squash lengthwise, and spoon out the seeds and any liquid. Using a fork, scrape out the spaghetti-like strands from both pieces of squash and set to drain on a sieve for 10 minutes. Discard top shell but keep the bottom shell for filling.
In a small skillet, melt butter and sauté onion until translucent, about 4 minutes. Transfer to a bowl and stir in the squash, Gruyere, salt, pepper, and nutmeg. Taste and add more seasoning if necessary. Spoon into the bottom of the squash shell, sprinkle with Parmesan, and set on the baking sheet. Bake at 350°F for 25 to 30 minutes, or until heated through and bubbly. Makes 6 servings.
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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	118.6 Kcal (497 kJ)
Calories from fat	83.38 Kcal
		% Daily Value*
Total Fat	9.26g	14%
Cholesterol	23.7mg	8%
Sodium	435.49mg	18%
Potassium	110.16mg	2%
Total Carbs	6.56g	2%
Sugars	2.72g	11%
Dietary Fiber	1.74g	7%
Protein	4.4g	9%
Vitamin C	2.1mg	4%
Vitamin A	0.1mg	2%
Iron	0.1mg	1%
Calcium	124.7mg	12%

Amount Per 100 g
Calories	116.51 Kcal (488 kJ)
Calories from fat	81.9 Kcal
		% Daily Value*
Total Fat	9.1g	14%
Cholesterol	23.28mg	8%
Sodium	427.79mg	18%
Potassium	108.21mg	2%
Total Carbs	6.44g	2%
Sugars	2.67g	11%
Dietary Fiber	1.71g	7%
Protein	4.33g	9%
Vitamin C	2.1mg	4%
Vitamin A	0.1mg	2%
Iron	0.1mg	1%
Calcium	122.5mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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