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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.
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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 onions, minced 2 eggs, 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

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  • 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
  • 1/2 cup
    (125 mL)
    millet, well rinced
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  • 1 cup
    (250 mL)
    water
  • 1 cup
    (250 mL)
    green zucchini, raw and grated
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  • 2
    green onions, minced
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  • 2
    eggs, separated
  • 1 Tbsp.
    (15 mL)
    fresh dill, chopped finely
  • 1 tsp.
    (5 mL)
    zaatar or lemon zest combined with sesame seeds
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  • 1 tsp.
    (5 mL)
    baking powder
  • 1 tsp.
    (5 mL)
    salt
  • 1 tsp.
    (5 mL)
    pepper
  • 1 tsp.
    (5 mL)
    unsalted butter
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  • 3 Tbsp.
    (45 mL)
    olive oil
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  • 4 Tbsp.
    (60 mL)
    light sour cream
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  • 7 oz
    (200 g)
    smoked salmon, sliced
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  • 1 cup
    (250 mL)
    aragula, washed
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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

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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.

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