Spaghetti Squash, Mac and Cheese

I like to prepare meals with produce that is currently in season. It saves money and allows me to use local produce. All I have ever made with spaghetti squash is spaghetti or an eggplant super oily dishes. I was looking for a new recipe to try with spaghetti squash. I found this Squash and Cheese recipe here. My family loved it!

Squash and Cheese

1 spaghetti squash

1 tablespoon butter

1 tablespoon flour

1 cup skim milk

1/3 cup shredded cheese (I used asiago)

salt & pepper to taste

basil to garnish (I used two cubes of Dorot frozen basil found at Trader Joes for $1.99)

Step 1: Preheat oven to 375.

Step 2: Clean outside of squash with vegetable wash spray and rinse with water. Click here for my Fruit and Vegetable Wash Spray.

Step 3: Slice spaghetti squash in half and scoop out seeds. (Use seeds and follow my Roasted Pumpkin Seed Recipe, here.)

Step 4: Lay squash face down in a baking dish with enough water to cover bottom of pan. Bake for 20-40 minutes, or until tender.

Step 5: While squash is baking, combine butter and flour in a skillet over medium heat. Whisk to make a roux, add milk, and stir in cheese. Turn heat to low and constantly stir until thickened. Add frozen basil cubes. 

Step 6: When squash is done baking scrape out squash with a fork, making spaghetti strands. Add to a bowl and pour cheese sauce over top, combining. Season with salt and pepper. Optional top with fresh basil and/or grated cheese. 

 Cheese sauce mixed in and topped with shredded Asiago Cheese, serve immediately.