Recipe Corner

 

 

Cheesy Spaghetti Squash

2 large spaghetti squash
1 Tbsp. olive oil
2 Tbsp. butter
4 cloves garlic, minced
1 Tbsp. all-purpose flour
1 cup parmesan cheese
1 ¼ cups mozzarella cheese, divided
1 ¼ cups half and half
salt and pepper

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Cut spaghetti squash in half and scoop out seeds and spongy center portion. Place squash cut side up on baking sheet. Brush flesh with olive oil and sprinkle with salt and pepper. Turn upside down and bake until tender, about 40 minutes. Cool slightly and shred spaghetti squash with a fork, leaving about a ¼ inch border. Set strings aside and return unfilled boats to baking sheet. In a large skillet, melt butter, add garlic and flour, and saute for 1 minute. While whisking vigorously, slowly pour in half and half. Cook, stirring constantly, just until thickened. Reduce heat to low, add parmesan, and stir until melted. Add more half and half if mixture is too thick. Season with salt and pepper. Remove from heat and add spaghetti squash strings and ¾ cup mozzarella cheese. Toss to evenly coat. Divide mixture evenly among squash boats. Sprinkle with remaining mozzarella cheese and return to oven. Bake until cheese is melted, about 10 minutes.

I was unable to plant spaghetti squash this year due to our new chocolate lab that likes to eat my plants. So I’m hoping Roger Thorne grew some extra this year in his garden. Because spaghetti squash are my favorite vegetable!

-Jenna Wood