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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