Spaghetti squash gratin with tomato sauce

Preparation:	10 min
Marinating/Waiting:	0 min
Cooking:	30 min
Total:	40 min

4 to 6
servings

Category:	Meats and substitutes
Subcategory:	Vegetables
Source:	Metro

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Recipe of : Spaghetti squash gratin with tomato sauce

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Recipe ingredients

1/2 spaghetti squash
1 Tbsp.(15 mL) butter
1 Tbsp.(15 mL) olive oil*
2 Tbsp.(30 mL) chopped shallot
1 garlic clove,chopped
1 fresh tarragon sprig, chopped
Tomato sauce
2 Tbsp.(30 mL)olive oil *
1/2 onion, chopped
1 tin 960 mL)tomatoes *
2 garlic cloves, chopped
2 tsp.(10 mL) oregano *
2 tsp.(10 mL) dried basil *
2 tsp.(10 mL) sugar *
1 Tbsp.(15 mL) cornstarch *
3 Tbsp.(45 mL) water
Salt and pepper to taste
Sufficient quantity, grated parmesan

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 375ºF (190ºC) for 15 to 20 minutes.

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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