Caramelized Leek and Spaghetti Squash Gratin with Sage Walnut Crust

Ingredients

• •1 medium spaghetti squash (approximately 3 pounds)
• •2 tablespoons olive oil, divided
• •1 large leek, white and light green parts only, thinly sliced
• •2 cloves garlic, minced
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1/2 teaspoon ground nutmeg
• •1 cup heavy cream
• •1 cup shredded Gruyère cheese
• •1/2 cup grated Parmesan cheese
• •1 cup breadcrumbs
• •1/4 cup chopped walnuts
• •2 tablespoons fresh sage leaves, finely chopped
• •1 tablespoon unsalted butter, melted

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.

2. 2

   Drizzle 1 tablespoon of olive oil over the cut sides of the squash and place them cut side down on a baking sheet. Roast for 35-40 minutes, until the flesh is tender and easily shred into spaghetti-like strands with a fork. Set the roasted squash aside to cool slightly.

3. 3

   While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced leek and cook for 5-7 minutes, stirring frequently, until softened and caramelized. Add the minced garlic and cook for an additional minute. Sprinkle with salt, pepper, and nutmeg. Remove from heat.

4. 4

   Using a fork, scrape the roasted spaghetti squash into strands and transfer them to a large mixing bowl. Add the caramelized leek mixture, heavy cream, Gruyère cheese, and half of the Parmesan cheese. Stir to combine.

5. 5

   Grease a 9x13-inch baking dish and transfer the squash mixture into the dish, spreading it out evenly.

6. 6

   In a small bowl, combine breadcrumbs, chopped walnuts, sage, melted butter, and the remaining Parmesan cheese. Mix well and sprinkle this mixture evenly over the squash gratin.

7. 7

   Bake the gratin in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.

8. 8

   Remove from the oven, let cool for a few minutes, and serve warm.