Spaghetti Squash

Like all members of the squash family, it’s feast or famine … you have a few precious pickings at first then an absolute flood of it. My friend Cindy brings me several spaghetti squash at a time for that exact reason. So yesterday, it was time to make “macaroni” and cheese with one. Why haven’t I been doing this all along?! I have been making it for years, but for some reason haven’t this season. That has been remedied now and I have fallen back in love with this dish that is as comforting as the one done with real macaroni. The recipe is the same. I make a cheese sauce that is poured over the baked spaghetti squash strands, then it heads to the oven to bake into yumminess. Give it a try and you’ll have a lower carb alternative to the traditional version.

Spaghetti Squash “Mac” and Cheese

Yield: 4-5 servings

1 large spaghetti squash

1 tablespoon unsalted butter

1 tablespoon all-purpose flour  

3/4 teaspoon garlic or onion salt

1/2 teaspoon white pepper

1/4 teaspoon cayenne pepper

3/4 cup milk

1-1/4 cups shredded SHARP cheddar cheese

Preheat the oven to 350 degrees and place the whole squash on a rimmed baking sheet. Bake for 55-60 minutes, then set aside to cool for at least 30 minutes. When cool enough to handle, cut in half and with a sturdy spoon, remove the strands and seeds. With a fork, separate the squash into spaghetti-like strands and transfer to a greased 1-1/2 quart baking dish.    Meanwhile, make the cheese sauce by placing the butter in a medium saucepan over medium heat. When melted, whisk in the flour, salt, pepper and cayenne. Whisk constantly for 1 minute or until the mixture starts to brown. Add the milk, whisking until smooth and increase the heat to medium-high. Continue whisking constantly for 4 minutes or until the mixture begins to boil and thicken. Add the cheese and whisk until smooth and the cheese has completely melted. Remove from the heat and evenly pour over the spaghetti squash strands. Bake at 350 degrees for 15 minutes or until the cheese is lightly browned. Let rest for 5 minutes before serving warm.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s