Spaghetti Squash Gratin - Vegan

By jacewildman

Ingredients

• 1 cup low-sodium vegetable broth
• 1 cup almond milk
• 2 garlic cloves, smashed and peeled
• 3 tablespoons all-purpose flour
• 1 tablespoon Earth Balance margarine
• 3 teaspoons chopped fresh sage leaves
• 5 cups Roasted Spaghetti Squash
• Coarse salt and ground pepper
• 3/4 cup fresh breadcrumbs

Preparation

Step 1

Preheat oven to 375 degrees. In a small pot, bring broth, almond milk, and garlic to a boil over medium-high and cook 1 minute. Pour into a medium bowl, then slowly add flour, whisking constantly. In pot, melt Earth Balance margarine over medium. Add 2 teaspoons sage and cook, stirring, 1 minute. Return broth mixture to pan, bring to a simmer, and cook until thickened, 6 minutes. Discard garlic.

Add squash to sauce and season with salt and pepper. Transfer to a 2-quart shallow baking dish. In a small bowl, combine 1 teaspoon sage, breadcrumbs, and sprinkle over squash. Bake until top is golden brown and mixture is bubbling at edges, 20 to 25 minutes.