Courge spaghetti à la Béchamel au thon

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Courge spaghetti à la Béchamel au thon. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Courge spaghetti à la Béchamel au thon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Courge spaghetti à la Béchamel au thon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Courge spaghetti à la Béchamel au thon is 4 à 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can have Courge spaghetti à la Béchamel au thon using 10 ingredients and 4 steps. Here is how you cook that.

Pour changer des courges façon Bolognaise ou Carbonara ..

Ingredients and spices that need to be Prepare to make Courge spaghetti à la Béchamel au thon:

1. 1 Courge spaghetti
2. 1 grosse boîte de ton au naturel
3. 12 cl crème liquide épaisse
4. 40 gr beurre
5. 3 c. à soupe farine
6. 25 cl lait (environ)
7. 60 gr Comté râpé
8. 1 ramequin d'emmental râpé
9. Sel & Poivre
10. Persil et ail en poudre

Instructions to make to make Courge spaghetti à la Béchamel au thon

1. °- Mettez la courge dans le panier de votre cocotte-minute,
   ajoutez un fond d’eau et laissez cuire 5 min.
   Laissez tiédir, sinon vous allez vous brûler, la courge est chaude,
   mais son intérieur encore plus.
   
   Une fois la courge tiédit et sortie de la cocotte minute
   
   2°- Coupez votre courge en deux, dans sa longueur.
   Puis retirez les pépins et les membranes, sans trop gratter.
2. 3°- Déposez les demi-courges sur la plaque du four, recouverte
   de papier cuisson.
   Huilez l'intérieur de vos demi-courge, salez, poivrez et mettez un peu d'ail et persil.
   
   Enfournez à four chaud à 180° pendant 20 minutes. (La chaire doit-être tendre).
   
   Pendant la deuxième cuisson ▼Faites votre Béchamel.
   
   4°- Faites fondre le beurre dans une casserole, puis ajoutez la farine, remuez
   Ajoutez le lait progressivement tout en remuant, puis ajoutez la crème
3. 5°- Ouvrir et égouttez le thon, puis l'écrasser grossièrement à la fourchette
   Le mélanger à la béchamel, mettre l'emmental râpé. Salez - Poivrez.
   
   6°- Grattez à l'aide d'une fourchette, l'interieur des demis-courges et mélangez
   avec la béchamel au thon.
4. 7°- Remplir vos demis-courge de la préparation au thon, saupoudrez de persil,et du Comté râpé.
   
   Enfournez de nouveau à four chaud 220 ° pendant 20/ 25 minutes..
   Le dessus doit être gratiné..

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