Spaghetti Squash Gratin with Cauliflower Béchamel

42

Spaghetti Squash Gratin with Cauliflower Béchamel

Recipe type: Yield: 4 Prep time: Cook time: Total time:


Spaghetti Squash Gratin with Cauliflower Béchamel is a farm fresh twist on comfort food. Make this dish for your family on a chilly night, or a bring this crowd-pleaser to your next holiday get-together!

Ingredients:

4 C         Spaghetti squash – roasted, flesh separated from skin

2 C          Cavolo Nero kale – chopped into 1 inch pieces

2 C          Butternut squash – roasted, cut into 1/2 inch cubes

1 C          Cippolini onions – roasted, cut in fours

1 1/2 t     Garlic – minced

1 pinch    Red pepper flakes

1 T          Olive oil

4 C          Cauliflower Béchamel

1/2 C       Bread crumbs – toasted

1/2 C       Fontina cheese

1/4 C       Parmesan cheese – grated

Salt and Pepper to taste

 

CAULIFLOWER BÉCHAMEL



Ingredients

4 C          Cauliflower florets – raw
2 C          Leeks – chopped, cut and cleaned
2 cloves   Garlic
6 C         Corn stock, vegetable stock, or water
Salt and Pepper to taste
2 C         Parmesan cheese – freshly grated

Directions:

  1. Spaghetti Squash Gratin
  2. Directions
  3. 1. Preheat oven to 350 degrees.
  4. In a large saute pan, on medium heat add olive oil, add garlic, pepper flake, onions, butternut squash, kale and cook for about a minute, until kale softens. Place on a sheet pan and let cool.
  5. 2. Place spaghetti squash in a bowl and toss to separate strands. Season with salt and fresh ground pepper. Add kale mixture and toss together.
  6. 3. Add cauliflower bechamel and toss to incorporate together.
  7. 4. Add salt and pepper to taste.
  8. 5. Once the mixture has been completely incorporated, separate the mixture into 4 different oven proof casserole pans.
  9. 6. Add the fontina cheese, parmesan cheese and bread crumbs to the top of the casserole dish and place on a half sheet pan.
  10. 7. Place in preheated 350 degree oven and bake until mixture is bubbling, cheese is browning and bread crumbs are brown.
  11. 8. Garnish with chopped Italian Parsley.
  12. 9. Serve Immediately.
  13. For an entrée, this dish is paired nicely with an arugula and cherry tomato salad tossed in a Dijon red wine vinaigrette.
  14. ROAST SPAGHETTI SQUASH
  15. Split spaghetti squash, scrape seeds out of half, wrap with foil and place on a sheet pan in a preheated 350 degree oven and roast until soft–about 40 minutes.
  16. Remove from oven and remove from foil and let cool before scraping spaghetti squash out of the shell.
  17. ROAST BUTTERNUT SQUASH CUBES
  18. Peel butternut squash, and slice and split lengthwise. Scrape out seeds and cut into half circles about an inch thick. Then proceed to cut into 1 inch by 1 inch cubes.
  19. Put cubes into bowl and toss with olive oil, salt and fresh ground pepper.
  20. Place on parchment paper covered sheet pan and place in preheated 350 degree oven and roast until soft and turning lightly brown.
  21. Remove from pan and let cool.
  22. ROAST CIPOLLINI ONIONS
  23. Ingredients
  24. 16 cipollini onions
  25. 1 cup white wine
  26. 1 cup Vegetable stock (can be chicken or pork stock, for the dinner, we were trying to create dishes which could also be assembled for vegetarians)
  27. 3 sprigs of rosemary
  28. Salt and fresh ground pepper
  29. Procedure
  30. Peel onions, sauté in a pan with oil, salt, pepper, rosemary sprigs.
  31. Deglaze the pan with some white wine and place in 350 degree oven and roast until caramelized. Will be golden brown and tender when pierced with a fork.
  32. CAULIFLOWER BÉCHAMEL
  33. Directions
  34. To a medium size saucepan, add cauliflower florets, chopped leeks, garlic and stock.
  35. Bring contents to a rolling boil, then drop to a slow simmer.
  36. Allow to cook for 45 minutes until cauliflower florets and leeks are completely soft and cooked through.
  37. Strain the contents of the saucepan, reserving about 2 cups of the cooking liquid for later.
  38. In a food processor, blend the cooked cauliflower, leeks and garlic until a puree is formed, slowly adding some of the reserved cooking liquid until you get a creamy and slightly thick consistency.
  39. Add the grated parmesan cheese to the mix while you are blending it.
  40. Add salt and pepper to taste.
  41. The puree should be like a creamy cheese sauce.

Published on by

Print Friendly, PDF & Email