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Spaghetti Squash and Raclette Crumble 2013-08-06 https://www.metro.ca/userfiles/image/recipes/courge-spaghetti-crumble-raclette-6936.jpg PT25M PT1H30M PT1H55M

Preheat oven to 180°C (350°F).Lay the squash halves cut side up on a baking sheet and cook for 45 minutes. Set aside to cool, then shred the flesh of the squash keeping the shells.In a frying pan, heat the oil and melt the butter over high heat. Brown the onions, add the ham and cook for a few minutes. Remove from the heat and set aside to cool.In a bowl, mix together all of the crumble ingredients and refrigerate.In a second bowl, mix together the squash flesh, ham, crème fraîche and rosemary, then season with salt and pepper. Pour the mixture into the squash shells and garnish with the crumble.At this stage, the stuffed squash can be refrigerated for a few days.Before serving, preheat the oven to 180°C (350°F) and bake the squash for about 45 minutes, until it is hot and the crumble is crispy.

4 Metro

4 7 5 3

1 medium spaghetti squash, halved lengthways and seeded 1 Tbsp. (15 mL) butter 1 onion, chopped 10 1/2 oz (315 g) cooked ham, cubed 1 cup (250 mL) crème fraîche (or sour cream) 2 tsp. (10 mL) rosemary, finely chopped raclette crumble 1 Tbsp. (15 mL) all-purpose flour 1/3 cup (80 mL) rolled oats 1 Tbsp. (15 mL) salted butter, cold, cut into small pieces 3 oz (85 g) raclette cheese, grated

Spaghetti Squash and Raclette Crumble

Rate this recipe

7 Votes

servings

0:25

Preparation

1:30

COOKING

1:55

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

1

medium spaghetti squash, halved lengthways and seeded

1 Tbsp.
(15 mL)
butter

1

onion, chopped

10 1/2 oz
(315 g)
cooked ham, cubed

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MAPLE LEAF NATURAL SELECTIONS SLICED DELI MEAT OR BOTHWELL CHEESE

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170 - 175 g, SELECTED VARIETIES

MAPLE LEAF NATURAL SELECTIONS SLICED DELI MEAT OR BOTHWELL CHEESE

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BRANDT HONEY MAPLE SMOKED HAM OR KOLBASSA SAUSAGE COIL OR KOLBASSA MEAT LOAF

$12.99 /lb

DELI SLICED, 2.86/100 g

1 cup
(250 mL)
crème fraîche (or sour cream)

2 tsp.
(10 mL)
rosemary, finely chopped

raclette crumble

1 Tbsp.
(15 mL)
all-purpose flour

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ROBIN HOOD OR FIVE ROSES FLOUR

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ROBIN HOOD ALMOND FLOUR

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500 g SELECTED VARIETIES

ROBIN HOOD COCONUT FLOUR

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500 g SELECTED VARIETIES

1/3 cup
(80 mL)
rolled oats

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1 Tbsp.
(15 mL)
salted butter, cold, cut into small pieces

3 oz
(85 g)
raclette cheese, grated

Imprimer ma sélection

Preparation

Preheat oven to 180°C (350°F).

Lay the squash halves cut side up on a baking sheet and cook for 45 minutes. Set aside to cool, then shred the flesh of the squash keeping the shells.

In a frying pan, heat the oil and melt the butter over high heat. Brown the onions, add the ham and cook for a few minutes. Remove from the heat and set aside to cool.

In a bowl, mix together all of the crumble ingredients and refrigerate.

In a second bowl, mix together the squash flesh, ham, crème fraîche and rosemary, then season with salt and pepper. Pour the mixture into the squash shells and garnish with the crumble.

At this stage, the stuffed squash can be refrigerated for a few days.

Before serving, preheat the oven to 180°C (350°F) and bake the squash for about 45 minutes, until it is hot and the crumble is crispy.

Source : Metro

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