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Make-Ahead Skillet Baked Spaghetti
Ingredients
  • 1 pound spaghetti
  • 3 tablespoons olive oil
  • 1 cup (3 ounces) shredded Parmesan, divided
  • ½ teaspoon salt, divided
  • Ground black pepper, to taste
  • 2 cloves garlic, finely chopped
  • 1 (10-ounce) yellow squash, cut into ¾-inch pieces
  • 3 large eggs
  • 1 ½ cups half-and-half
  • 1 ½ cups (about 8 ounces) cherry tomatoes, halved
  • 1 large handful fresh basil
  • 6 ounces fontina, cut into small cubes
  • subheading: Special equipment:
  • to 12-inch oven-safe skillet, like a cast iron skillet
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