Spaghetti Squash au Gratin with Bechamel Sauce The Best Recipes

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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."

Ingredients :

• 1 spaghetti squash
• 1 sweet potato, peeled and grated
• 3 whole cloves
• 1 small onion, peeled
• 1 bay leaf
• 1/4 cup butter
• 1/2 cup gluten-free all purpose baking flour
• 2 cups warm milk
• salt to taste
• ground white pepper to taste

Instructions :

Prep : 20M	Cook : 4M	Ready in : 3H30M

• 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.

Notes :

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