Spaghetti Squash and Raclette Crumble

Spaghetti Squash and Raclette Crumble
  • 4 servings
  • 0:25 Preparation
  • 1:30 Cooking
  • 1:55 Total Time


Add all
  • 1

    medium spaghetti squash, halved lengthways and seeded

  • 1 Tbsp.
    (15 mL)


  • 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


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