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LEEK AND SPAGHETTI SQUASH GRATIN

We are in full swing with rainy season in our neck of the woods.  It is hard to believe that November is already here…where do the months slip by?  Well, with fall comes pumpkins, and squashes of all kinds.  Despite the rainy season, I always look forward to creating new squash dishes of any kind.  This gratin was light and flavorful with the added fresh sage – a great side dish to serve alongside any main dish.

(please forgive the picture quality…still learning a new camera!)

1 spaghetti squash – once baked there should be 4 cups worth

2 large leeks

2 Tblsp. fresh chopped sage

1 1/2 Tblsp. butter

salt and fresh cracked pepper

Sauce:

1 cup chicken stock

1 cup milk (we use lactose free)

2 Tblsp. butter

2 minced garlic cloves

3 Tblsp. Sweet Rice flour

2 Tblsp. Parmesan cheese

salt and fresh cracked pepper

Topping:

1/2 cup gluten free bread crumbs

2  1/2 Tblsp. Parmesan cheese – mix well with the bread crumbs

grated Swiss Gruyere cheese

Preheat oven to 350 degrees.  Using a large 2 prong fork, poke the spaghetti squash all over.  Place on a roasting pan and bake for 1 hr. turning over half way through.  Remove from the oven and allow to cool.  Once cool, cut in half and using a spoon scrape out the seeds.  Then use a fork to scrape out the squash.  My squash was very moist so I lay it out onto paper towel, then covered it with paper towel pressing down to remove the excess moisture.  Then place into a casserole dish.

Heat up a frying pan on low medium heat.  Add 1 1/2 Tblsp. butter, then add in the sliced leeks and sage.  Saute about 10 minutes until tender.

Add to the spaghetti squash and toss with a fork to combine.

Sauce:

Melt butter in a medium sauce pan on low medium heat.  Add the garlic and saute.  Once fragrant, add the sweet rice flour stirring well for a minute.  Then slowly pour in the milk & chicken stock, whisking well to remove any lumps.  Season with salt and pepper.  Whisk on medium heat quite frequently until the sauce comes to a light simmer and has thickened.  Remove from the heat and add the Parmesan cheese, whisking to incorporate.  Pour the sauce onto the squash/leeks and mix well until evenly combined.

Sprinkle the breadcrumb Parmesan mixture over the top, then add the grated Swiss Gruyere cheese evenly over the breadcrumbs.

Bake for 45 min. – 1  hour and let sit for 5 minutes before serving.

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