- 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
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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