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    Spaghetti squash gratin with tomato sauce https://www.metro.ca/userfiles/image/recipes/Gratin-courge-spaghetti-sauce-tomate-4771.jpg PT10M PT30M PT40M
    Cut the spaghetti squash in half lengthwise. Remove the seeds and strings.Place the flat side down in a little water in a microwave dish. Cook at the highest setting for 12 to 15 minutes.When cooked, remove the flesh with a fork.In a bowl, place the cooked flesh and keep the squash shell.In a small casserole, sweat the shallots in butter and oil for 3 to 4 minutes. Add the garlic and tarragon mixed with the squash.Put the flesh back into the shell and cover with tomato sauce.Tomato sauceIn a casserole, heat the oil over medium heat, add the chopped onions and cook for 3 to 5 minutes.Pour in the tomatoes, gently bring to a boil and cook the sauce for 15 to 20 minutes.Use a hand blender to reduce to a purée. Add the garlic, seasonings and sugar, and continue cooking for another 10 minutes.Dissolve the cornstarch with a little water and pour into the sauce to thicken and blend.Pour some of the sauce over the squash halves, sprinkle with parmesan and cook in the oven at 375°F (190°C) for 15 to 20 minutes.
    4
    3 1 3 3
    0.500 spaghetti squash 1 tsp. (15 mL) butter 1 tsp. (15 mL) olive oil 2 tsp. (30 mL) chopped shallot 1 garlic clove,chopped 1 fresh tarragon sprig, chopped tomato sauce 2 tsp. (30 mL) olive oil 0.500 onion, chopped 960 ml Tomato 2 garlic cloves, chopped 2 tsp. (10 mL) oregano 2 dried basil 2 tsp. (10 mL) sugar 1 tsp. (15 mL) cornstarch 3 tsp. (45 mL) water Salt and pepper to taste sufficient quantity, grated Parmesan
    Spaghetti squash gratin with tomato sauce

    Spaghetti squash gratin with tomato sauce

    Rate this recipe
    1 Vote
    • Gluten-free
    4
    servings
    0:10
    Preparation
    0:30
    COOKING
    0:40
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 0.500
      spaghetti squash
    • 1 tsp.
      (15 mL)
      butter
    • 1 tsp.
      (15 mL)
      olive oil
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      SAVE $5.11
      BERTOLLI OLIVE OIL

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      $10.88 ea.

      750 ml, 1 L SELECTED VARIETIES

      SAVE $5.11
      BERTOLLI OLIVE OIL

      BERTOLLI OLIVE OIL

      $10.88 ea.

      750 ml, 1 L SELECTED VARIETIES

    • 2 tsp.
      (30 mL)
      chopped shallot
    • 1
      garlic clove,chopped
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      LOCAL GARLIC

      LOCAL GARLIC

      $3.99 ea.

      115 g PRODUCT OF ONTARIO

    • 1
      fresh tarragon sprig, chopped

    • tomato sauce
    • 2 tsp.
      (30 mL)
      olive oil
      You might like:
      Flyer Deals  (2)
      SAVE $5.11
      BERTOLLI OLIVE OIL

      BERTOLLI OLIVE OIL

      $10.88 ea.

      750 ml, 1 L SELECTED VARIETIES

      SAVE $5.11
      BERTOLLI OLIVE OIL

      BERTOLLI OLIVE OIL

      $10.88 ea.

      750 ml, 1 L SELECTED VARIETIES

    • 0.500
      onion, chopped
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      JUMBO RED SWEET ONIONS

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      PRODUCT OF CANADA CANADA No. 1 GRADE

    • 960 ml
      Tomato
    • 2
      garlic cloves, chopped
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      LOCAL GARLIC

      LOCAL GARLIC

      $3.99 ea.

      115 g PRODUCT OF ONTARIO

    • 2 tsp.
      (10 mL)
      oregano
    • 2
      dried basil
    • 2 tsp.
      (10 mL)
      sugar
    • 1 tsp.
      (15 mL)
      cornstarch
    • 3 tsp.
      (45 mL)
      water
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      ESKA NATURAL SPRING WATER OR SELECTION SPARKLING WATER

      ESKA NATURAL SPRING WATER OR SELECTION SPARKLING WATER

      2 for/ $7.00

      24 X 500 ml OR 12 X 355 ml SELECTED VARIETIES

      ESKA NATURAL SPRING WATER OR SELECTION SPARKLING WATER

      ESKA NATURAL SPRING WATER OR SELECTION SPARKLING WATER

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      24 X 500 ml OR 12 X 355 ml SELECTED VARIETIES


    •
      Salt and pepper to taste

    • sufficient quantity, grated Parmesan
    Imprimer ma sélection

    Preparation

    Cut the spaghetti squash in half lengthwise. Remove the seeds and strings.

    Place the flat side down in a little water in a microwave dish. Cook at the highest setting for 12 to 15 minutes.

    When cooked, remove the flesh with a fork.

    In a bowl, place the cooked flesh and keep the squash shell.

    In a small casserole, sweat the shallots in butter and oil for 3 to 4 minutes. Add the garlic and tarragon mixed with the squash.

    Put the flesh back into the shell and cover with tomato sauce.

    Tomato sauce

    In a casserole, heat the oil over medium heat, add the chopped onions and cook for 3 to 5 minutes.

    Pour in the tomatoes, gently bring to a boil and cook the sauce for 15 to 20 minutes.

    Use a hand blender to reduce to a purée. Add the garlic, seasonings and sugar, and continue cooking for another 10 minutes.

    Dissolve the cornstarch with a little water and pour into the sauce to thicken and blend.

    Pour some of the sauce over the squash halves, sprinkle with parmesan and cook in the oven at 375°F (190°C) for 15 to 20 minutes.

    Source : Metro

    Legal Notice

    Gluten-free recipes

    Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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