Life at Cloverhill

Recipe

Cheesy Baked Spaghetti Squash

I love my Mom’s Infamous Macaroni and Cheese (and even took some to a friend this weekend), but sometimes I want something with all the cheesy flavour, but less carbs. That is when my good friend spaghetti squash comes into play. It has all the texture of pasta, but is a healthy vegetable instead! I love it with regular spaghetti sauce, but it is even better with cheese (but let’s be honest – what isn’t?)

 

This cheesy baked spaghetti squash is a great alternative to a beloved comfort food. We had a chilly week here and it was the perfect side dish to warm us up at dinner. I served it up with breaded chicken (one of our favourite treat meals), sliced cucumber from Garrett’s parents’ garden and a side salad.

 

The cheese sauce is phenomenal, but when you add in all the flavours of the vegetables plus the extra cheese on top, it just blows it out of the water. This is an awesome side dish for a week night, or even for a Thanksgiving this fall. It’s great for the vegetarians in your life too.

 

What you’ll need:
  • 1 large or 2 small spaghetti squash, cooked
  • 2 small zucchinis, julienned
  • 1/4 cup finely diced onion
  • 2 tbsp butter
  • 2 tbsp flour (or substitute with cornstarch for gluten free)
  • 2 cups milk
  • 2 tsp dijon mustard
  • 2-1/4 cups grated sharp cheddar
  • 1/4 cup grated parmesan
  • salt and pepper
Preheat oven to 375°F and cook the spaghetti squash (tutorial here).

 

Meanwhile, slice the zucchini into discs. Stack the disks and then cut into julienned strips.

 

Melt the butter in large saucepan on medium heat. Add the zucchini and onions. Saute for a few minutes until onion is translucent.

 

 Add flour and stir for a few minutes while it is cooking.

 

When it has thickened, gradually whisk in the milk. Bring to boil and reduce heat to medium-low. Cook until thickened, stirring constantly. Remove from heat.

 

Add in dijon mustard, and pepper and salt to taste. Add in 2 cups of the cheese and whisk it in.

 

Use a fork to pull off the strands of spaghetti squash.

 

Toss the spaghetti squash strands in with the glorious cheese sauce and give it all a final stir.

 

I could seriously eat it just like this out of the pot with a spoon, but if you bake it (with cheese on top), it is even better.

 

Pour into a lightly greased 1-1/2-qt. baking dish. Sprinkle remaining cheddar cheese on top.

 

Sprinkle some freshly grated parmesan cheese on there too.

 

 Bake for 30-40 min at 400°F until top is browned and everything is heated through.

 I like to let it sit for 10-15 minutes (if I can wait that long), then serve it up!

 

This made plenty for us to have leftovers for lunches and dinner the next night. Love having delicious leftovers ready when we get home!

 

Printable Version (coming soon!)

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