Spaghetti Squash Gratin
by Dee Siburt
serves: 8
|
|
|
|
| |
|
| Ingredients: |
| |
1 C |
|
Chicken broth |
| |
1 C |
|
Milk |
| |
2 cloves |
|
Garlic, smashed |
| |
3 Tbsp |
|
Flour |
| |
1 Tbsp |
|
Butter |
| |
3 tsp |
|
Fresh sage leaves, chopped |
| |
5 C |
|
Roasted spaghetti squash |
| |
|
|
Salt and pepper |
| |
3/4 C |
|
Breadcrumbs |
| |
2 Tbsp |
|
Parmesan, grated |
| Directions: |
| |
1.Preheat oven to 375 degrees. In a small pot, bring broth, milk, and garlic to a boil over medium-high and cook 1 minute. Pour into a medium bowl, then slowly add flour, whisking constantly. In pot, melt butter over medium. Add anchovies and 2 teaspoons sage and cook, stirring, 1 minute. Return broth mixture to pan, bring to a simmer, and cook until thickened, 6 minutes. Discard garlic.
2.Add squash to sauce and season with salt and pepper. Transfer to a 2-quart shallow baking dish. In a small bowl, combine 1 teaspoon sage, breadcrumbs, and Parmesan and sprinkle over squash. Bake until top is golden brown and mixture is bubbling at edges, 20 to 25 minutes.
|
|
