Ingredients
Scale
- 1 medium-sized spaghetti squash
- 1 Tablespoon butter
- 3 cloves of garlic, finely minced
- 2 Tablespoons flour
- 1 1/2 cups milk (lowfat is fine)
- 1 Tablespoon cream cheese or Neufchatel cheese
- 1 cup freshly grated Parmesan cheese, plus 2 Tablespoons extra for topping ( freshly grated –not the green can)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- Crushed red pepper flakes and fresh parsley, for optional garnish
Instructions
- Preheat oven to 350 degrees F.
- First, prep the squash. Cut spaghetti squash in half using a large sharp knife, scoop out the seeds and place cut side down on a rimmed baking sheet covered with about an inch of water. Bake until tender, about an 45- 1 hour, depending on the size of your squash.
- As an alternate way of baking: Poke a few holes deep into the whole squash with a paring knife. Bake for 60 minutes, remove from the oven and let rest for 10 to 20 minutes before slicing in half with a large serrated knife. Scoop out the seedy inside leaving the spaghetti strands.
- Once squash is cooked, use a fork to gently scrape the “spaghetti” strands into the center.
- For the sauce, melt butter in a small pot over medium-low heat. Once hot, add garlic and sauté for 1-2 minutes. Whisk in flour, cooking for another minute while stirring. Whisk in milk until no lumps remain. Once hot, add cream cheese and stir until smooth. Remove from the heat. Stir in Parmesan, salt and pepper.
- Spoon sauce equally into each spaghetti squash half. Gently pull up the spaghetti strands to coat as much as possible with the sauce. Top with extra Parmesan and place under the broiler of your oven for 2-3 minutes, or until golden and bubbly.
- If desired, sprinkle each half with a pinch of red pepper flakes and fresh chopped parsley. Serve immediately and
- Enjoy!