SPAGHETTI SQUASH AU GRATIN WITH BECHAMEL SAUCE
This vegetarian spaghetti squash au gratin is sweetened with sweet potato and combined with homemade bechamel sauce. A treat for the whole family.
Provided by BärbelS
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 3h30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place spaghetti squash in a baking dish.
- Bake in the preheated oven until squash is tender when pricked with a fork, about 1 hour. Remove from oven and set aside until almost completely cooled. Cut in half and remove seeds using a spoon. Shred squash meat using a fork and discard the peel.
- Combine shredded spaghetti squash and sweet potato in a bowl. Press cloves into peeled onion.
- Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the butter will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Pour in warm milk, 2 tablespoons at a time, and keep stirring until sauce thickens. Add onion and bay leaf, cover, and simmer over low heat, stirring from time to time to prevent burning, for 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Remove onion and bay leaf from bechamel sauce and and season sauce with salt and pepper. Pour sauce over spaghetti squash-sweet potato mixture and mix well. Transfer spaghetti squash mixture into the prepared baking dish.
- Bake in the preheated oven until top is golden brown, 50 to 60 minutes.
Nutrition Facts : Calories 344.8 calories, Carbohydrate 46.8 g, Cholesterol 40.3 mg, Fat 15.6 g, Fiber 4.4 g, Protein 8.4 g, SaturatedFat 9 g, Sodium 242 mg, Sugar 10 g
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Tank
[email protected]I'll definitely be making this again!
Elijah Vega
[email protected]This is my new go-to comfort food!
weeb64
[email protected]Meh.
Mushahid Ali
[email protected]Not bad, but I've had better.
Shazib Khan
[email protected]Easy to make and delicious!
CALEB EL-CALDO
[email protected]This was a great recipe! I made it for a dinner party and everyone loved it. The spaghetti squash was cooked perfectly and the béchamel sauce was creamy and flavorful. I will definitely be making this again.
azeem ismail
[email protected]I'm not sure what I did wrong, but my dish turned out really dry. The béchamel sauce was thick and clumpy, and the spaghetti squash was overcooked. I think I'll try a different recipe next time.
Hojat Azatzadeh
[email protected]This dish was a bit bland for my taste. I think it needed more seasoning. I also found that the spaghetti squash was a bit too watery. I think I would try roasting it for a longer period of time next time.
Prosper Biniemuobosa
[email protected]I love this recipe! The spaghetti squash is a great way to get my kids to eat their vegetables. They love the cheesy sauce and the crispy squash. I also like that it's a relatively healthy dish.
Robert Clemonsll
[email protected]This recipe was easy to follow and the dish turned out great! I used a pre-made béchamel sauce to save time, and it still tasted delicious. The spaghetti squash was perfectly cooked and the cheese was melted and bubbly. I will definitely be making th
Mohammed Forkan
[email protected]I've made this dish several times and it's always a crowd-pleaser. The spaghetti squash is a great low-carb alternative to pasta, and the béchamel sauce is rich and flavorful. I like to add a little bit of grated Parmesan cheese to the top before bak
VYBZ TV
[email protected]This spaghetti squash au gratin was a hit with my family! The combination of the creamy béchamel sauce and the roasted spaghetti squash was perfect. The dish was easy to make and didn't take a lot of time. I will definitely be making this again.