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Leeks
Spaghetti squash and leeks au gratin
Author:
Les Cultures de chez nous
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Preparation
20
Baking
70
Portions
6
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
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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Spaghetti squash and leeks au gratin
From
Sep 19
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Jan 01
Preparation
Preheat oven at 350 ºF(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 ºF (210-220°C) for about 30 minutes or until a thin crust takes form on top.
Chef's notes
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