Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight

Return to browsing category: Vegetarian/Vegan

Spaghetti Squash Gratin by Dee Siburt serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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.

Categories:

Side Dishes
Vegetarian/Vegan