Aimer faire plaisir à ceux qu'on aime

Ingredients

• 500 ml (2 cups) cubed soft bread, crusts removed
• 250 ml (1 cup) oatmeal
• 250 ml (1 cup) milk
• 250 ml (1 cup) sunflower seeds
• 250 ml (1 cup) pine nuts
• 2 eggs, beaten
• 15 ml (1 tbsp) chopped fresh basil
• 15 ml (1 tbsp) chopped fresh thyme
• 1 spaghetti squash
• 60 ml (1/4 cup) butter
• 1 medium eggplant, diced
• 1 onion, chopped
• 6 Yukon Gold potatoes, thinly sliced
• 500 ml (2 cups) shredded Old Cheddar From Here
• Salt and freshly ground pepper, to taste

Preparation

In a bowl, stir together bread cubes, oatmeal and milk. When milk has been soaked up, add sunflower seeds, pine nuts, eggs and herbs; stir well. Set aside.

Preheat oven to 350°F (180°C).

Pierce squash several times and microwave for about 15 minutes, or until softened. Cut in half lengthwise and remove seeds. With a fork, scrape out squash in strings and place in a bowl. Salt and pepper to taste. Set aside.

In a frying pan, melt half of butter and cook eggplant and onion. Set aside in a bowl.

In the same pan, melt remaining butter and add bread mixture. Cook until golden, stirring. Salt and pepper to taste. Add eggplant mixture and continue cooking for 5 minutes. Set aside.

In a 25 x 40 cm (10 x 15 in) ovenproof dish, spread eggplant and bread mixture. Cover with spaghetti squash then potato slices. Sprinkle Old Cheddar From Here evenly on top.

Bake for 50 minutes or until cheese is golden and potatoes are cooked.