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[DF] Kitchen Review - November / December 2010/Janvier 2011 [PDF]



My Kitchen 100 ways
Edition: Thermomix Spaghetti squash cheddar - recipe for vegetarians, but also for others.

1 spaghetti squash 1 handful of uncooked rice or bulgur


2 eggs 20 cl of cream of rice (food store) 2 tablespoons tablespoon cornstarch
125 g cheddar
80 g grated Emmental nutmeg 1 fillet with olive oil
salt, pepper




Abstract:

Yellow is one of my favorite colors and each time a food me with her beautiful yellow flesh is like a promise of happiness and I can not resist using it in my kitchen. This is the spaghetti squash whose flesh is so strange a beautiful golden yellow. So today I offer this recipe to season implementing vegetarian products and is fulfilled in a blink of an eye. - * My thing more: If like me you like tofu, you can effectively replace the cream of rice with tofu. The spaghetti squash is scented just feel free to add spices and herbs of your choice. Squash is likely to make a lot of water during baking dish. To avoid this, place a layer of uncooked rice at the bottom the dish, then put the ingredients. And rice during the cooking dish will absorb water exuded from the squash.

Preparing for Spaghetti Squash Gratin Cheddar - Recipe for vegetarians but also for others.
Preheat oven to th.5 (160 ° C). Cook the spaghetti squash pressure cooker for 15 min.
Cut squash in half and remove the seeds from the middle.
Scrape with a fork so that the flesh of the squash separates into spaghetti.
Lightly oil a baking dish, spread it bulgur or uncooked rice and spread half the pumpkin flesh.
Cut cheddar into thin slices and spread them over squash. Place the remaining pumpkin flesh.

Beat eggs, add cream of rice, nutmeg, salt, pepper and cornstarch.

pour over ingredients in the dish installed.


Tap off, to allow the liquid to be well distributed throughout the thickness of the vegetable.

Spread on top of Emmental cheese and sprinkle with paprika, for garnish.

Bake for 15 to 20 minutes. Serve hot! Good appetite!


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