This is my favorite way to prepare spaghetti squash! It presents beautifully and each spaghetti squash half works as a vegetarian main course.

• 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

• 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.

"Mac & Cheese" Spaghetti Squash