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Leeks
Spaghetti squash and leeks au gratin
Author:
Les Cultures de chez nous
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Preparation
20 min
Baking
1 h 10
Portions
8
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
1 medium size spaghetti squash (1,5 to 2 kg = so about 4,5 pounds)
1 package (3 cups) of Les cultures de chez nous sliced leeks
100 gr of grated cheese (emmenthal, gruyère, etc.)
250 gr (1/2 pound) of mozzarella cheese
2 eggs
200 ml (1 cup) of milk
125 ml (1/2 cup) of poultry broth
60 ml (4 tablespoons) of breadcrumbs
Nutmeg
Olive oil
Salt an pepper up to taste
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Spaghetti squash and leeks au gratin
From
Sep 19
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Jan 01
Preparation
Preheat oven at 350 ºF.
Slice spaghetti squash in two on its lenght. Set on a cookie sheet and bake or 20 minutes. Turn and continue baking another 20 minutes.
Brown sliced leeks in a bit of olive oil for 5 minutes. Soak with chicken broth. Evaporate liquid at low heat while leeks softens. 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, salt, pepper and nutmeg, then warm milk.
Pour in the gratin plate, spread mozzarella thin slices. Spray with breadcrumbs. Salt, pepper and spray nutmeg.
Oven bake at 410 ºF (210-220°C) for about 30 minutes or until a thin crust takes form on top.
Chef's notes
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Spaghetti squash and leeks au gratin
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