Spaghetti Squash Gratin
by Dee Siburt
serves: 8
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Ingredients: |
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1 C |
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Chicken broth |
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1 C |
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Milk |
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2 cloves |
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Garlic, smashed |
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3 Tbsp |
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Flour |
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1 Tbsp |
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Butter |
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3 tsp |
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Fresh sage leaves, chopped |
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5 C |
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Roasted spaghetti squash |
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Salt and pepper |
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3/4 C |
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Breadcrumbs |
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2 Tbsp |
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Parmesan, grated |
Directions: |
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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.
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