Dieser schmackhafte Spaghettikürbis-Auflauf bekommt einen Umami-Schub von Sardellen und Parmesan. Die cremige Sauce ist überraschend fettarm, also gehen Sie weiter und haben Sie eine zweite Portion!
This Spaghetti Squash Casserole is delicious and gets an umami boost from anchovies and Parmesan. The creamy sauce is surprisingly low-fat, so go ahead and have a second serving! Source: Everyday Food, January/February 2012 50 minutes 15 minutes 8 Total time Preparation Portions Ingredients 1 cup low-sodium chicken broth 1 cup whole milk 2 cloves garlic, smashed and peeled 3 tablespoons unbleached all-purpose flour 1 tablespoon unsalted butter 1 to 2 anchovy fillets, chopped 3 teaspoons chopped fresh sage leaves 5 cups simple roasted spaghetti squash recipe Kosher salt and freshly ground black pepper 3/4 cup fresh bread crumbs 2 tablespoons grated Parmesan Directions 1. Preheat oven to 375 degrees. In a small saucepan, bring broth, milk, and garlic to a boil over medium-high heat and cook for 1 minute. Transfer to a medium bowl and slowly whisk in flour. 2. In the same saucepan, melt butter over medium heat. Add anchovies and 2 teaspoons sage and cook, stirring, for 1 minute. Return broth to pan, bring to a simmer, and cook for 6 minutes. Discard garlic. 3. Add squash to sauce and season with salt and pepper. Transfer to a 2-quart shallow baking dish. 4. In a small bowl, mix 1 teaspoon sage, bread crumbs, and Parmesan and sprinkle over squash. Bake until top is golden brown and mixture is bubbling at edges, 20 to 25 minutes.
27.04.2023 @ 04:09
This Spaghetti Squash Casserole is delicious and gets an umami boost from anchovies and Parmesan. The creamy sauce is surprisingly low-fat, so go ahead and have a second serving! Source: Everyday Food, January/February 2012 50 minutes 15 minutes 8 Total time Preparation Portions Ingredients 1 cup low-sodium chicken broth 1 cup whole milk 2 cloves garlic, smashed and peeled 3 tablespoons unbleached all-purpose flour 1 tablespoon unsalted butter 1 to 2 anchovy fillets, chopped 3 teaspoons chopped fresh sage leaves 5 cups simple roasted spaghetti squash recipe Kosher salt and freshly ground black pepper 3/4 cup fresh bread crumbs 2 tablespoons grated Parmesan Directions 1. Preheat oven to 375 degrees. In a small saucepan, bring broth, milk, and garlic to a boil over medium-high heat and cook for 1 minute. Transfer to a medium bowl and slowly whisk in flour. 2. In the same saucepan, melt butter over medium heat. Add anchovies and 2 teaspoons sage and cook, stirring, for 1 minute. Return broth to pan, bring to a simmer, and cook for 6 minutes. Discard garlic. 3. Add squash to sauce and season with salt and pepper. Transfer to a 2-quart shallow baking dish. 4. In a small bowl, mix 1 teaspoon sage, bread crumbs, and Parmesan and sprinkle over squash. Bake until top is golden brown and mixture is bubbling at edges, 20 to 25 minutes.