Quebec Fall: Spaghetti Squash with Apple and Cheddar

Name: Quebec Fall: Spaghetti Squash with Apple and Cheddar
Cuisine: American
Ingredients: -1 spaghetti squash; -2 garlic cloves, crushed; -2 sprig of thyme; -3 Cortland apples, peeled, cored and diced; -150g Île-aux-Grues sharp cheddar, diced; -50g roasted pumpkin seeds; 60ml rapeseed or flax oil; -20g flax seeds, roasted; -45g of butter; -Salt

9 steps

A recipe celebrating autumn (fall!) produce in Quebec. Recipe created by Gabriel Normand, invited by Maxime Perrault Instagram : @perles_et_paddock This recipe was created as part of a collaboration between chefs from Montreal to create a recipe for each season for this project. This was possible through Birmingham's relationship with Montreal through the DELICE network, a professional network dedicated to global cities that gather to gain expertise on using Food & Gastronomy as a powerful tool for developing their territory, which both Montreal and Birmingham are part of! Spaghetti squash are available from greengrocers and large supermarkets during the autumn! If you can't find Cortland apples, try using Braeburn, and use any sharp cheddar if you cannot find the specific Canadian kind!

Updated at: Thu, 17 Aug 2023 07:02:20 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1158 kcal (58%)

Total Fat83.2 g (119%)

Carbs86.5 g (33%)

Sugars39 g (43%)

Protein28.9 g (58%)

Sodium967.7 mg (48%)

Fiber20.7 g (74%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 sprigthyme

peeled, cored and diced

150gsharp cheddar

diced

50groasted pumpkin seeds

20gflax seeds

45gbutter

Instructions

Step 1

Preheat the oven to 375 F. Cut the squash in half and scoop out the seeds and stringy filaments.

OvenPreheat

Step 2

Brush the inside of the squash with rapeseed oil, add the garlic and thyme, salt to taste and place them face down on a baking sheet lined with parchment paper.

Step 3

Bake for about 25 minutes.

Step 4

Let cool for 5 minutes, then fluff the flesh of the squash with a fork to tease out the “spaghetti” strands.

Step 5

In a skillet over medium heat, sauté the diced apples in the butter for 2-3 minutes, so that they are partially cooked. Add the spaghetti squash, sauté for 1 more minute. Adjust the seasoning.

Step 6

Separate the mixture into 2 oven-safe bowls. Garnish with cheddar cheese cubes.

Step 7

Bake for 5 minutes, still at 375 F, until the cheese begins to melt.

Step 8

Remove from the oven.

Step 9

Add a drizzle of camelina oil to the bowls, and sprinkle with flax and pumpkin seeds.

View on perlesetpaddock.com

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