Baked spaghetti squash tartiflette style

Tartiflette style spaghetti squash

Winter is announced for the next few days. The good little comforting dishes are also announced. You have to see the bright side of things.
Today, I offer you the ideal recipe for this beginning of winter. Do you know spaghetti squash? It has the particularity of making filaments when it is cooked. It lends itself to many recipes. I had already offered you a recipe where I had cooked it Bolognese.

But I think that’s how, tartiflette way that I appreciate it the most. It’s a real treat.

To cook spaghetti squash, you must first cook it. Best to put it in the oven. Once tender, just scrape it up with a fork. Mixed with onions and bacon bits, covered with reblochon cheese, this is the most wonderful dish of the season. You tell me the news.

Baked spaghetti squash tartiflette style:

1 large spaghetti squash (or 2 small ones)
1 small onion
200g smoked bacon
25ml white wine
1/2 reblochon
salt pepper
olive oil

Preheat the oven to 200°C.

Wash, then cut the squash in half.
Brush with oil, season and bake for about 45 minutes.

At the end of this time, scrape all the tender flesh with a fork.

Tartiflette style spaghetti squash

Lower the oven to 180°C.

Fry the finely chopped onion in a little oil.
Add the bacon bits and brown, stirring regularly.
Deglaze with the wine and cook for another 1 or 2 minutes.

Off the heat, add the squash flesh and mix. Season.

Put the filling back in the squash and cover with reblochon.

Cook for about 15 minutes. Serve hot with, for example, a lamb’s lettuce.

Baked spaghetti squash tartiflette style

To finish: count a large squash or 2 small ones for 4 people.

You can cook the squash ahead of time. In this case, heat the flesh in the pan with the bacon bits before putting in the shells.

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