Spaghetti squash and leek gratin
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Ingredients
- 1 medium-sized spaghetti squash (1.5 to 2 kg = 3.3 lb to 4.4 lb)
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 15 ml (1 tablespoon) of olive oil
- 125 ml (1/2 cup) of chicken broth
- 60 ml (1/4 cup) of all-purpose flour
- 2 eggs, beaten
- 125 ml (1/2 cup) of milk, warmed
- Nutmeg
- Salt and pepper, to taste
- 150 g (1/3 lb) of mozzarella cheese, grated
Preparation
Side-by-side mode
- Preheat oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash halves, cut side down, on a baking plate and bake for 45 minutes. Turn the squash halves over so they are cut-side up and let them cool slightly.
- In a skillet, sauté the sliced leeks in a drizzle of olive oil for about 5 minutes. Pour in the chicken broth. Let the liquid reduce over low heat until the leeks have softened. Add the spaghetti squash strands. Cook, stirring constantly, until the remaining liquid has evaporated. Sprinkle with flour and mix well over low heat. Remove the skillet from the heat. Stir in the beaten eggs, milk, and nutmeg, then season with salt and pepper.
- Transfer the mixture to a gratin dish and top with the grated mozzarella cheese. Sprinkle with breadcrumbs, salt, pepper, and another pinch of nutmeg.
- Bake at 410°F (210°C) for about 30 minutes, or until a golden-brown crust has formed on top.
Did you know that...
We produce and harvest over 400,000 pounds of squash each year.
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