This is my favorite way to prepare spaghetti squash! It presents beautifully and each spaghetti squash half works as a vegetarian main course.
Ingredients
• 2 spaghetti squashes
• Vegetable oil
• Finely chopped vegetables such as scallions and bell peppers
• 3 tbls unsalted butter
• 3 tbls AP flour
• 2 cups whole milk
• 2 cloves
• 1 bay leaf
• Nutmeg
• 12 ounces grated cheddar cheese
• Bread crumbs
Instructions
• Slice spaghetti squashes in half and scoop out inner “goop”
• Cover with oil and roast cut-side down at 400F for 30-45 minutes, depending on the size of the squash
• Melt butter and sauté chopped vegetables
• Add flour and combine to make a roux
• Gradually add milk, stirring to combine as you go
• Add spices and season generously with salt
• Simmer until sauce thickens
• Incorporate 8 ounces of cheese into sauce and stir to make cheese sauce
• Scoop out squash strands into a bowl with a fork
• Combine squash strands with cheese sauce
• Fill empty squash shells with cheesy squash mixture and top with remaining cheese and bread crumbs
• Broil for several minutes until cheese has melted and browned
• Serve!
Video on Pinterest here.
