Description
This cheesy spaghetti squash is a delicious and simple dinner recipe that is packed with vegetables! If you love macaroni and cheese but you want a healthier option, this is a great alternative!
Ingredients
Units
Scale
- 1 medium spaghetti squash (About 5 cups of shredded squash)
- 2 tablespoons butter
- 1 cup milk (2%, skim, or whole milk)
- 1 cup shredded cheddar cheese
- 2 tablespoons flour
- 1/2 teaspoon salt
- Additional salt & pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Slice the spaghetti squash in half and discard the seeds.
- Turn it upside down (so the peel is facing up and the inside is facing down) and place it on a large plate. Add a bit of water to the plate and cover with a paper towel.
- Microwave for 10-15 minutes, or until the inside is soft. Once it slightly softened, scoop out the strands with a fork.
- In a large saucepan, melt the butter over medium heat.
- Whisk in the butter and continue to cook for 30 seconds.
- Reduce heat to low and add milk. Whisk until smooth.
- Remove from heat and stir in shredded cheese. Whisk until melted.
- Combine the spaghetti squash with the cheese sauce and place in a casserole dish.
- Bake for 15-20 minutes until the cheese is bubbly.
- Remove from oven and sprinkle with salt and pepper.