Description
A delightful dish combining healthy spaghetti squash with a creamy cheese sauce, perfect for a comforting meal.
Ingredients
- 1 large spaghetti squash (about 3-4 pounds)
- 4 tablespoons unsalted butter, divided
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 teaspoon nutmeg
- 1 cup grated Gruyere cheese, divided
- 1 cup grated sharp cheddar cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1/4 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley, for garnish (optional)
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Instructions
- 1. Preheat the oven to 400°F (200°C).
- 2. Cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy bits.
- 3. Drizzle the cut sides of the squash with 2 tablespoons of melted butter and sprinkle generously with salt and pepper.
- 4. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 45-60 minutes, or until tender.
- 5. Once cool, use a fork to shred the flesh into spaghetti-like strands.
- 6. In a large saucepan over medium heat, melt the remaining 2 tablespoons of butter.
- 7. Add the chopped onion, cook until softened, about 5-7 minutes, then add the minced garlic and cook for another minute.
- 8. Sprinkle the flour over the onion and garlic, stirring for 1-2 minutes.
- 9. Gradually whisk in the milk, ensuring a smooth sauce.
- 10. Bring to a simmer over medium heat, stirring constantly, for 5-7 minutes, or until thickened.
- 11. Season with salt, pepper, and nutmeg. Stir in 3/4 cup each of Gruyere and cheddar, and 1/4 cup of Parmesan until melted.
- 12. Add the shredded spaghetti squash to the cheese sauce and stir gently to combine.
- 13. Pour into a greased 9×13 inch baking dish.
- 14. In a bowl, combine the remaining cheese and panko breadcrumbs, then sprinkle over the top.
- 15. Bake for 20-25 minutes until golden brown and bubbly.
- 16. Let it rest for 5-10 minutes before serving. Garnish with parsley if desired.