I always read recipes from the blog world and see that other people eat this squash all the time- and everyone says it's a good substitute for pasta. Well, no offense spaghetti squash, but you are no actual spaghetti. Keep in mind that I LOVE spaghetti, it was my favorite food as a kid and I still love a good old fashioned bowl of spaghetti with marinara sauce.
Ingredients for 3-4 servings:
1 spaghetti squash
1 T butter
1 T flour
1 cup 2% milk
1 cup shredded mozerella cheese
1 T chopped fresh parsley
salt & pepper to taste
Prepare the spaghetti squash- cut in half at the "equator" and scoop out the seeds. Place face down in a baking dish and roast at 400 degrees for about an hour until tender. Once the squash cools, scrape out the strands with a fork. This step can be done ahead of time (on the weekend perhaps?).
Make the cheese sauce- start by melting butter in a medium pan. Add flour, then whisk together until smooth. Slowly add milk, whisking continuously to avoid clumps. Cook milk on low heat, stirring often, until it's thick and bubbly. Stir in cheese, parsley, and salt & pepper.
Once sauce is done, stir in spaghetti squash until well combined. Pour mixture into a sprayed baking dish and cook at 400 degrees for about 30 minutes, until browned and bubbly. Enjoy!