2 large servings or 4 side dish servings
1 spaghetti squash
1 Tbsp butter
3 cloves garlic, minced
2 Tbsp flour
1 1/2 cups milk
1 Tbsp cream cheese
1 cup shredded Parmesan cheese, plus 2 Tbsp extra for topping
1/4 tsp kosher salt
Crushed red pepper flakes and fresh parsley (optional)
1. Preheat oven to 350. Prep squash by cutting in half using a large sharp knife. Scoop out the seeds and place cut-side down on a rimmed baking sheet covered with water. Bake until tender, about an hour.
2. Once squash is cooked, use a fork to gently scrape the “spaghetti strands” into the center. For the sauce, melt butter in a small saucepan over medium low heat. Add garlic and sauté for another 1-2 minutes. Whisk in flour and milk until no lumps remain. Add cream cheese and stir until smooth. Remove from heat and stir in Parmesan, salt and pepper.
3. 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.
4. Top each half with a pinch of red pepper flakes and freshly chopped parsley, if desired.
Recipe written by Katie Hayes and originally published in the November 2013 issue of Validity.