Monday, April 25, 2016
Cheesy spaghetti squash
Say what? I'm making and posting a winter squash recipe in April?! Well, yes, yes I am.... We still have a few lingering in basement storage that we are finishing up before it becomes summer squash season. So while it may be a little out-of-season right now, just save this spaghetti squash recipe for this coming fall/winter. It's one you will definitely want to give a try! It's cheesy, with hints of onion and garlic flavor. It's like a mac n' cheese, but with spaghetti squash instead of noodles.
We ate this as a side dish to a grilled ham steak with a honey-mustard sauce. Speaking of grilling, I am super excited that the warmer weather is coming and also that when we moved into our new house that the previous owners left us their grill! We've already been using it and loving it. I made this recipe with a smaller spaghetti squash and it would make a side dish for about 3-4 people.
Cheesy spaghetti squash
1 small spaghetti squash
1-1/2 cups milk (I used 2%)
2 tablespoons all-purpose flour
salt and freshly ground black pepper, to taste
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
dash of cayenne pepper
2 cups grated sharp white cheddar cheese, divided
1 tablespoon minced chives, plus more for garnish
Preheat the oven to 375 degrees. Halve the spaghetti squash length-wise and remove the seeds. Place cut side up in a baking dish and bake until fork-tender, about 45-60 minutes. Let cool until you can hold the squash.
When the squash is almost finished, start the cheese sauce. In a small saucepan, whisk together the milk and flour. Add the salt, pepper, garlic powder, onion powder, and cayenne. Heat over medium heat, continuing to whisk until the sauce thickens. Remove from heat and stir in the chives and slowly whisk in 1-1/2 cups of cheddar.
Use a fork to pull out the spaghetti squash strands and separate them into a large bowl. You want about 3 cups of squash, lightly packed. Be careful to not poke through the skin. Stir the cheese sauce. Scoop the mixture back into the spaghetti squash skins (in the baking dish) and divide the remaining 1/2 cup of cheese on top.
Bake for 15 minutes and then broil until the top is golden and bubbly. Garnish with extra chives.
What was I cooking one year ago?: smoked white fish chowder
Two years ago?: Southwest black bean & quinoa patties with avocado sour cream
Three years ago?: Pad (Pat) Thai
Four?: coconut chocolate chip banana bread
Five?: spaghetti w/ fennel, arugula, artichokes, & olives
6?: egg tart w/ ramps & wild mushrooms