Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Crunchy-Soft Squash Galettes https://www.metro.ca/userfiles/image/recipes/galettes-crousti-moelleuses-a-la-courge-10068.jpg PT20M PT1H15M PT1H35M
Preheat the oven at 375° F.Cut the spaghetti squash in two, lenthwise, remove the seeds and place the two halves on a baking sheet.Cook for about 45 minutes or until the flesh seems tender.Remove from the oven and let it cool (when the squash is cooled, remove the flesh by using a fork and reserve 1 ½ cup of the flesh for this galette recipe; the leftovers can be stored in the refrigerator for another usage).In the meantime, combine the millet and the water in a saucepot.Cook gently for 8 minutes or until all the water is absorbed. Reserve.Place the raw zucchini in a clean towel and press firmly to remove all excess water.Transfer the zucchini flesh in a large bowl.Add the millet to the grated zucchini, the green onions, egg yolks, the dill, the za’thar, the baking powder, the salt, the pepper and 1 ½ cup of the cooked spaghetti squash. Mix well.In another bowl, whisk the egg whites to firm peaks.Gently fold the egg whites in the squash and zucchini mixture.Reduce the oven temperature to 300 °F.Heat the butter and the oil in a non stick skillet ove medium heat.When the butter and oil are hot, mesure out ¾ of a cup of the galette mixture and place in the skillet.Spread each galette until it they reaches a 4 inches diameter.Cook for about 3 minutes or until a nice golden crust is formed on one side.Gently turn the galettes with a spatula and bake in the oven for 20 minutes.Remove from the oven.To assemble the dish; place one galette in the center of a plate and add 1 tablespoon of sour cream on top.Add a quarter of the quantity of smoked salmon and a quarter of the amount of arugula.Do the same for the 3 other portions.
4
5 1 5 5
1 small spaghetti squash 1/2 cup (125 mL) millet, well rinced 1 cup (250 mL) water 1 cup (250 mL) green zucchini, raw and grated 2 green onion, minced 2 egg, separated 1 Tbsp. (15 mL) fresh dill, chopped finely 1 tsp. (5 mL) zaatar or lemon zest combined with sesame seeds 1 tsp. (5 mL) baking powder 1 tsp. (5 mL) salt 1 tsp. (5 mL) pepper 1 tsp. (5 mL) unsalted butter 3 Tbsp. (45 mL) olive oil 4 Tbsp. (60 mL) light sour cream 7 oz (200 g) smoked salmon, sliced 1 cup (250 mL) aragula, washed
Crunchy-Soft Squash Galettes

Crunchy-Soft Squash Galettes

Rate this recipe
1 Vote
  • Gluten-free
4
servings
0:20
Preparation
1:15
COOKING
1:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    small spaghetti squash
    You might like:

    Flyer Deal  (1)
    PIE PUMPKINS

    PIE PUMPKINS

    2 for $5.00

    PRODUCT OF ONTARIO


  • 1/2 cup
    (125 mL)
    millet, well rinced
    You might like:

    Flyer Deals  (2)
    NATURE'S PATH CEREALS OR GRANOLA

    NATURE'S PATH CEREALS OR GRANOLA

    $4.49 ea.

    284 - 400 g, SELECTED VARIETIES


    SAVE $1.80
    LACTANTIA PURFILTRE MILK

    LACTANTIA PURFILTRE MILK

    $2.99 ea.

    1.5 L OR GENERAL MILLS CEREAL 300 - 450 g SELECTED VARIETIES


  • 1 cup
    (250 mL)
    water
    You might like:

    Flyer Deal  (1)
    PUMPKINS AND GOURDS VARNISHED BAG

    PUMPKINS AND GOURDS VARNISHED BAG

    2 for $10.00

    ASSORTED COLOURS AND VARIETIES OR $5.99 ea.


  • 1 cup
    (250 mL)
    green zucchini, raw and grated
  • 2
    green onion, minced
  • 2
    egg, separated
  • 1 Tbsp.
    (15 mL)
    fresh dill, chopped finely
  • 1 tsp.
    (5 mL)
    zaatar or lemon zest combined with sesame seeds
  • 1 tsp.
    (5 mL)
    baking powder
    You might like:

    Flyer Deal  (1)
    SELECTION BAKING POWDER

    SELECTION BAKING POWDER

    $3.99 ea.

    450 g OR CLUB HOUSE VANILLA EXTRACT 43 ml OR SMUCKER'S SUNDAE SYRUP SELECTED SIZES, SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    salt
  • 1 tsp.
    (5 mL)
    pepper
  • 1 tsp.
    (5 mL)
    unsalted butter
  • 3 Tbsp.
    (45 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    SAVE $3.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 4 Tbsp.
    (60 mL)
    light sour cream
  • 7 oz
    (200 g)
    smoked salmon, sliced
    You might like:

    Flyer Deal  (1)
    DOM INTERNATIONAL ATLANTIC SMOKED SALMON

    DOM INTERNATIONAL ATLANTIC SMOKED SALMON

    $10.99 ea.

    FROZEN, 200 g


  • 1 cup
    (250 mL)
    aragula, washed
    You might like:

    Flyer Deals  (4)
    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF ONTARIO ROMAINE HEARTS 3 PK PRODUCT OF U.S.A.


    ORGANIC ROMAINE HEARTS

    ORGANIC ROMAINE HEARTS

    $4.99 ea.

    3 PK, PRODUCT OF U.S.A.


    CARROT OR YELLOW ONIONS

    CARROT OR YELLOW ONIONS

    $0.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.


    ATTITUDE SALADS

    ATTITUDE SALADS

    $3.49 ea.

    128 - 142 g PRODUCT OF CANADA SELECTED VARIETIES


Imprimer ma sélection

Preparation

Preheat the oven at 375° F.

Cut the spaghetti squash in two, lenthwise, remove the seeds and place the two halves on a baking sheet.

Cook for about 45 minutes or until the flesh seems tender.

Remove from the oven and let it cool (when the squash is cooled, remove the flesh by using a fork and reserve 1 ½ cup of the flesh for this galette recipe; the leftovers can be stored in the refrigerator for another usage).

In the meantime, combine the millet and the water in a saucepot.

Cook gently for 8 minutes or until all the water is absorbed. Reserve.

Place the raw zucchini in a clean towel and press firmly to remove all excess water.

Transfer the zucchini flesh in a large bowl.

Add the millet to the grated zucchini, the green onions, egg yolks, the dill, the za’thar, the baking powder, the salt, the pepper and 1 ½ cup of the cooked spaghetti squash. Mix well.

In another bowl, whisk the egg whites to firm peaks.

Gently fold the egg whites in the squash and zucchini mixture.

Reduce the oven temperature to 300 °F.

Heat the butter and the oil in a non stick skillet ove medium heat.

When the butter and oil are hot, mesure out ¾ of a cup of the galette mixture and place in the skillet.

Spread each galette until it they reaches a 4 inches diameter.

Cook for about 3 minutes or until a nice golden crust is formed on one side.

Gently turn the galettes with a spatula and bake in the oven for 20 minutes.

Remove from the oven.

To assemble the dish; place one galette in the center of a plate and add 1 tablespoon of sour cream on top.

Add a quarter of the quantity of smoked salmon and a quarter of the amount of arugula.

Do the same for the 3 other portions.

Source : Chef Caroline McCann

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.