Ingredients
Scale
- 2 spaghetti squash
- 2 tbsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Au Gratin
- 1 tbsp salted butter
- 1 tbsp all-purpose flour
- 1 cup milk
- 2 oz white cheddar, shredded
- 2 oz sharp cheddar, shredded
Instructions
- Pre-heat oven to 400 degrees and line a sheet pan with parchment or foil.
- Cut each squash in half and scoop out seeds.
- Drizzle each half with olive oil and season with salt and pepper to taste.
- Flip over on to parchment so skin side is up.
- Bake for 45 minutes.
- Remove from oven and reduce oven temp to 350.
- Flip over squash and shred with a fork to make “spaghetti”.
- In a medium saucepan, melt butter over medium-low heat.
- Add flour, stirring continuously.
- Then slowly add milk, stirring continuously.
- Let sauce come to a low boil a for few minutes, continue to stir so it doesn’t burn or stick.
- Evenly pour sauce into each of the squash halves.
- Evenly top each half with cheese.
- Bake for 30 – 45 minutes until cheese is bubbly and slightly browned.
- Enjoy!
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course, Side Dish
Nutrition
- Calories: 203