Spaghetti squash may just be my favorite pasta substitute (sorry zucchini!) I get to make not-super-healthy pasta sauces, but don’t feel like a glutton because instead of pasta I’m eating vegetables. I’ve also recently been intrigued by the concept of stuffing squash. It looks really cool, but mostly I like it because it means fewer dishes! This dish ended up being very easy to make (the ingredients list is as simple as it gets), and would work with almost any sauce, but I went with my favorite mac-and-cheese sauce, a basic roux with sharp white cheddar cheese mixed in. I hope you enjoy it as much as I did!
Baked Spaghetti Squash & Cheese
large spaghetti squash
1 cup shredded cheese (any kind you like)
2 cups sauce of choice (marinara, alfredo, vodka sauce, or pesto would all work well)
Preheat oven to 375 degrees. Poke holes in the spaghetti squash and place in a baking dish with an inch of water on the bottom. Put in the oven for 45 minutes. Remove from the oven, lay it on its side, and cut off the top third (lengthwise). Scrape out the seeds and guts (which will be slightly darker and gooey-er than the spaghetti you are about to harvest.) from both pieces. Then, using a fork, slowly scrape the flesh of the squash, which will pull away in spaghett-like strands. Put all of the spaghetti in a large mixing bowl, and combine with the sauce. Return the mixture to the hollowed-out larger piece of squash, then top with cheese. Place back in the oven for 5 minutes at 375, then broil on high for 5 minutes, for a crispy topping. Remove from the oven and enjoy! Yield 4 entree servings.
Over time, this has probably been tweaked and adapted from multiple sources. I take no credit for it, but offer it as a great go-to for mac-and-cheese night. Also, it’s important to have all of the ingredients measured and ready to go, at the risk of burning your sauce.
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup shredded sharp cheddar cheese.
In a large saucepan, melt butter over medium heat. Once melted, add flour and whisk quickly until combined. Add milk and whisk for 3 minutes, until it begins to thicken. Add cheese and stir until completely melted. Your sauce is ready to use! Yield 2 cups