Ingredients
1lbspaghetti
3tbspolive oil
1cupparmesan,(3 oz) shredded, divided
½tspsalt,divided
ground black pepper,to taste
2clovesgarlic,finely chopped
1yellow squash,(10 oz) cut into ¾-inch pieces
3large eggs
1½cupshalf and half
1½cupscherry tomatoes,(about 8 oz) halved
1handfulfresh basil
6ozfontina,cut into small cubes
Preparation
Preheat the oven to 350 degrees F.
Bring a large pot of heavily salted water to a boil.
Add the spaghetti and cook, stirring occasionally, for 8 to 9 minutes, or until al dente.
Taste a strand of spaghetti to make sure it’s almost cooked but not soft, which is usually about 2 minutes before the package directions indicate.
Drain in a colander.
Return the pasta to the (now empty) pot and toss with 1 tablespoon of the oil and ½ cup of the parmesan.
Sprinkle with ¼ teaspoon of salt and some ground black pepper, to taste.
In a large (11- to 12-inch) ovenproof skillet, heat the remaining 2 tablespoons of the oil.
Add the garlic and cook, stirring, for 30 seconds, until fragrant. Add the squash and cook, stirring occasionally, for 4 to 5 minutes, or until tender.
Season with ¼ teaspoon salt and some ground black pepper to taste.
Stir the cooked zucchini into the pot with spaghetti.
In a small bowl, whisk the eggs and cream. Add it to the pot with the pasta.
Add the tomatoes, basil, and fontina cubes. Mix thoroughly using tongs.
Transfer the spaghetti to the skillet used to cook the squash.
At this point, the pasta can be baked right away, or it can be cooled, covered, and refrigerated for up to 24 hours.
Sprinkle the remaining ½ cup of parmesan over the pasta.
Bake for 40 to 45 minutes for spaghetti baked right away, until the top is golden and the pasta is hot all the way through, or bake for 45 to 50 minutes for spaghetti made ahead and cold from the fridge.
Cool briefly and cut into slices to serve.
