Spaghetti squash and leeks au gratin

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Images poireaux
Preparation 20 min.
Baking 1 h 10
Portions 8
Freezing No
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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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