I was wondering my grocery store one day and saw these huge spaghetti squash on sale. I was constantly seeing recipes using them and I wanted to try them out for myself. This recipe is great if you love creamy, cheesy goodness but trying to cut down on the pasta and carbs.
2 medium spaghetti squash
5 tablespoons butter, divided
1/4 white onion, finely chopped
2 tablespoons flour
1 tablespoon garlic powder
2 cups whole milk
1 cup cheddar cheese, shredded
Salt and pepper
1 cup Panko bread crumbs
1) Preheat oven to 375 degrees F. Line a sheet pan with foil. Cut squash in half lengthwise and scoop out the seeds. Salt and pepper the squash flesh and place face down on the baking sheet. Bake for 1 hour until fork tender.
2) Let the squash cool for a few minutes until you can handle it, then shred it with a fork. Place shredded flesh in a bowl and set aside.
3) Reduce oven temp to 350 degrees F. In a large skillet, melt 2 tablespoons of butter. Add the onion and cook till translucent. Add flour and garlic powder and whisk till it’s thick. Add the milk, whisking until mixed. Cook on a low boil until thickened. Add cheddar and mix until the cheese sauce forms.
4) Mix the cheese sauce with the squash and divide into the squash skins. In a small saucepan, melt the remaining butter and mix in the breadcrumbs. Top with squash with the Panko and put in the oven.
5) Bake for 30 minutes until bubbling and browned. Serve immediately.