SPAGHETTI SQUASH AU GRATIN WITH BECHAMEL SAUCE

Spaghetti Squash au Gratin with Bechamel Sauce image

This vegetarian spaghetti squash au gratin is sweetened with sweet potato and combined with homemade bechamel sauce. A treat for the whole family.

Provided by BärbelS

Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Time 3h30m

Yield 4

Number Of Ingredients 10

Ingredients

1 spaghetti squash
1 sweet potato, peeled and grated
3 whole cloves
1 small onion, peeled
1 bay leaf
¼ cup butter
½ cup gluten-free all purpose baking flour
2 cups warm milk
salt to taste
ground white pepper to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Place spaghetti squash in a baking dish.
Bake in the preheated oven until squash is tender when pricked with a fork, about 1 hour. Remove from oven and set aside until almost completely cooled. Cut in half and remove seeds using a spoon. Shred squash meat using a fork and discard the peel.
Combine shredded spaghetti squash and sweet potato in a bowl. Press cloves into peeled onion.
Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the butter will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Pour in warm milk, 2 tablespoons at a time, and keep stirring until sauce thickens. Add onion and bay leaf, cover, and simmer over low heat, stirring from time to time to prevent burning, for 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
Remove onion and bay leaf from bechamel sauce and and season sauce with salt and pepper. Pour sauce over spaghetti squash-sweet potato mixture and mix well. Transfer spaghetti squash mixture into the prepared baking dish.
Bake in the preheated oven until top is golden brown, 50 to 60 minutes.

Nutrition Facts : Calories 344.8 calories, Carbohydrate 46.8 g, Cholesterol 40.3 mg, Fat 15.6 g, Fiber 4.4 g, Protein 8.4 g, SaturatedFat 9 g, Sodium 242 mg, Sugar 10 g