Spaghetti Squash Gratin with Walnuts and Bacon |
Autumn
Submitted by giffen.maupin on Mon, 2009-11-30 10:3810:38:11 AM.
(No, the walnuts aren't local, but they're full of protein, as is the bacon -- find yours at the Piggery or Kingbird Farms).
from Chocolate and Zucchini:
Spaghetti Squash Gratin with Walnuts and Bacon
- 1 spaghetti squash, about 2 kilos (about 4 1/2 pounds)
- 1 thick slice of smoked bacon, about 30 grams (1 ounce) (in France, ask for poitrine fumée)
- 12 walnut halves, roughly crumbled
- 60 grams (2 ounces) "dry" mozzarella (i.e. not sold in whey, i.e. the kind you would use for pizza or lasagna), sliced thinly
- 2 to 3 tablespoons dried breadcrumbs (unseasoned; I make mine by just grinding stale leftover baguette)
- olive oil
- ground chili pepper (optional; I use piment d'Espelette)
- salt, pepper
Serves 4 to 6.
Preheat the oven to 190°C (375°F) and lightly grease a baking sheet.
Using caution and a sharp chef's knife, cut off a slice on both ends of the spaghetti squash, to remove the stem and the bottom. Set it upright on the cutting board, and slice it vertically in two equal halves. Scrape, scoop out, and discard the seeds and stringy flesh. Rub the insides of each half with olive oil, then sprinkle with salt, pepper, and ground chili pepper.
Place both halves on the prepared baking sheet, cut side up, and place in the oven to roast for 40 minutes, until lightly browned and fragrant. A knife should meet minimal resistance when you try to pierce the flesh, but the squash should not feel completely soft, or it may be overcooked and therefore bland. Set the squash halves aside to cool for a few minutes, until you can bear to handle it. Turn off the oven.
While the squash is roasting, slice the bacon into thin strips (lardons), about 5 mm wide (1/5 inch). Place them in a small skillet and cook over medium heat until they've released most of their fat and they're nicely browned. Scoop them out of the skillet and set them on a plate lined with a (single) paper towel.
Lightly grease a medium baking dish, about 2 liters (2 quarts) in capacity.
When the squash is just cool enough to handle, run a fork across the flesh to separate it into strands. Scoop out and arrange the flesh from one half of the squash to form a layer at the bottom of the pan. Season with salt and pepper, then sprinkle evenly with the bacon strips and walnuts. Arrange the remaining squash flesh in second layer, season with salt and pepper, and top with the thinly sliced mozzarella to just about cover the surface. Sprinkle with the breadcrumbs.
(You can prepare the gratin ahead up to this point. Let cool completely, cover, and refrigerate until ready to reheat and serve.)
Switch the oven on again to 190°C (375°F); no need to preheat it again, as it should still be quite warm. Return the dish to the oven for 5 minutes, until the squash is heated through again (if you've refrigerated the gratin, you'll need to preheat the oven and it will take a little longer to reheat -- say, 15 minutes) then switch to grill mode for a few minutes, until the cheese topping is melted and browned. Serve immediately.