Spaghetti squash and leeks au gratin

Author: Les Cultures de chez nous
Gratin de courge spaghetti aux poireaux
Preparation 20
Baking 70
Portions 6
Freezing No


  • 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
  • 1 tablespoons of olive oil
  • 125 ml (1/2 cup) of poultry broth
  • 60 ml (4 tablespoons) of all purpose flour
  • 2 eggs
  • 125 ml (1/2 cup) of milk, warmed
  • Nutmeg
  • Salt an pepper up to taste
  • 150 g of mozzarella cheese
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  • Preheat oven at 350°F (190°C).
  • Cut the spaghetti squash in half lengthwise and remove the seeds. Place on a cookie sheet, the cut side against the baking sheet, and bake for 45 minutes. Turn the half-squash over with the cut side up and let cool slightly.
  • 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, milk and nutmeg, then season with salt and pepper.
  • Pour in the gratin plate, spread mozzarella thin grated slices. Spray with breadcrumbs. Salt, pepper and spray nutmeg.
  • Oven bake at 410°F (210°C) for about 30 minutes or until a thin crust takes form on top.

Chef's notes