Cheesy Spaghetti Squash


You’ll find we cook spaghetti squash a lot in our house. There are days when my kids love it and other days only adults eat it. I decided to try a new recipe in hopes the kids would be interested. Cheesy spaghetti squash caught my eye and I tried it out.

I roast my spaghetti squash in the oven with some oil or butter and salt and pepper. After cutting it in half and scooping out the seeds, I cover it in oil and seasonings and flip them face down on a foil lined pan. Set the oven to 400 degrees and cook for an hour. Sometimes I flip them over and roast a little longer to add a little toasty flavor to the squash.

Once it has cooled a little bit, you can scoop out the squash with a fork to make your “noodles.”

While it was cooling, I made a sauce. To make the sauce I melted half a stick of butter in the pot and made a little roux with some flour. I didn’t toast it much because I just wanted to thicken the sauce, not darken it. Once it was mixed well, I slowly added 1 and 1/4 cup of while milk while whisking. On a medium to low heat, I whisked until the whole mixture was thickened. Add 2 cups of shredded cheese – the better quality the cheese, the better tasting the recipe. I used Tillamook cheese, but you could use something even fancier.

In an effort to not dirty another pot or bowl, I scooped the squash “noodles” directly into the saucepan. You could also pour it over the squash depending on how you’re serving it. I added some salt and pepper and it was delicious! It had a flavor or consistency of cheesy grits so next time I’m going to try it with grilled shrimp!

Here it is plated for dinner with chicken, caramelized onions and butternut squash, and broccoli.  I also took the leftovers and made some lunches for the week for my husband and I. Can’t wait to dig into those!

-1 spaghetti squash
-Half a stick of butter
-2 tablespoons of flour
-1 1/4 cup whole milk
-2 cups cheese
-Salt & Pepper to taste

-Preheat oven to 400 degrees.
-Cut squash in half, coat in oil or butter, place face down on foil-lined pan and roast for an hour
-After squash is desired softness, remove from oven to cool
-While the squash cools, melt the butter in a saucepan and add flour to make a roux.
-Once mixed and cooked, slowly whisk in milk on a low heat to not curdle the milk
-Continue to whisk until mixture is thickened
-Add 2 cups of cheese and mix to melt
-Using a fork, pull back the squash to make “noodles.” Either place them back in the squash or in a dish for serving.
-Either pour cheese sauce over squash or add squash to sauce pan and serve.

Happy eating,

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