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Have you ever eat a spaghetti squash gratin? It’s pretty freaking amazing. I use classic cheddar but please feel free to be creative and use your favorite cheese!
***Note : The recipe says 4 portions because I am never able to finish my half of spaghetti squash and it always leaves me with a huge lunch for the next day! If you want to cook that for your friends, simply scrape off all the flesh then add sauce and cover with cheese after.COOK MODE
Little wine or big bordeaux? A bordeaux round and accessible, polyvalent, perfect for a recipe like this one.
This batch is pretty impressive with it's vegetal notes and peppery accents, created by the Halte des Pèlerins in Sherbrooke.
The notes of caramel, grilled cereal and chocolate will harmonize with the taste of roasted squash, grilled cheese and sauce. Its light residual sugar will recall the caramelized sugar of the squash. Hardly bitter, it will cut with the sweet and fat taste of the dish.
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