Spaghetti squash and leeks au gratin
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Ingredients
- 1 medium size spaghetti squash (1.5 to 2 kg = 3.3 pounds to 4.4 pounds)
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 115 ml (1 tablespoon) of olive oil
- 125 ml (1/ cup) of poultry broth
- 60 ml (1/4 cup) of all purpose flour
- 2 eggs
- 125 ml (1/2 cup) of milk, warmed
- Nutmeg
- Salt an pepper up to taste
- 150 g (1/3 pound) of grated mozzarella cheese
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 cut side against the baking pan on a cookie pan and bake for 45 minutes. Turn the half-squash over with the cut side up and let cool slightly.
- Brown sliced leeks in olive oil for 5 minutes. Soak with chicken broth. Evaporate liquid at low heat while leeks soften. Add spaghetti squash flesh. Cook while mixing continuously until cooking juice evaporates. Spread with flour and mix well at low heat. Remove pan from heat. Add whisked eggs, milk and nutmeg, then season with salt and pepper.
- Pour in a gratin plate and spread the grated mozzarella. Spray with breadcrumbs. Salt, pepper and spray nutmeg.
- Oven bake at 410°F (210°C) for about 30 minutes or until a thin crust forms on top.
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