Why I love this Spaghetti Squash Recipe
There are a couple reasons why this spaghetti squash recipe will be a traditional pumpkin recipe to make each fall.
1. To my surprise, my 1 1/2 year old loved this spaghetti squash recipe. It was also a big hit with the picky eaters and vegetable haters in my house.
2. This recipe doesn’t involve a lot of dishes. Just a baking pan to roast the squash and a medium size saucepan to make the creamy white sauce.
It’s easy. No other reasons needed.
How to Cook a Spaghetti Squash
First things first: Preheat the oven to 375F. Then cut the squash lengthwise in half and gently remove the seeds. Next, rub the insides lightly with olive oil and sprinkle with salt and pepper. Tip: Over doing it on the olive oil and salt can end up with a a mushy squash, so take it lightly.
Next, place the cut side down on a baking sheet, and bake for 45 minutes. The time may vary depending on the oven, but you will be able to prick the skin with a fork with the squash still holding its shape.
This next part is magical.
After removing the squash from the oven, carefully flip each half over and with a fork, separate the spaghetti. I find this part fascinating every-time. There is just something magical about cooking a squash and with a stroke of a fork you have cooking noodles.
How to Make the Creamy Cheesy Sauce for Squash
While the squash is cooking, make the pumpkin sauce all in one pot. For the sauce you will need:
Butter: Unsalted or ghee.
Garlic: Just two cloves.
Flour: Unbleached. For a gluten-free version use a gluten free blend or cassava flour. Both work well.
Milk: Regular milk, or heavy cream.
Broth: You can use chicken broth, I also like to use vegetable broth for this recipe.
Cheese: You will need parmesan cheese for the sauce, plus both parmesan and mozzarella for the top of the squash.
Pepper: White pepper that is, or you can use black.
Salt to your taste.
Roasted Spaghetti Squash with Creamy Sauce
- 1 spaghetti squash
- 1 Tbsp olive oil
- ½ tsp salt and pepper
- ½ cup mozzarella, shredded
- 2 Tbsp Parmesan, grated
- 1 Tbsp parsley, chopped, for serving
- 3 Tbsp butter
- 2 Tbsp flour, (gluten free blend or cassava flour will work too)
- 2 cloves garlic, minced
- ¾ cup milk, or heavy cream
- ½ cup chicken broth
- ½ cup Parmesan cheese, grated
- ½ tsp white pepper
- salt, to taste
- Preheat the oven to 375 F.
- Cut spaghetti squash in half lengthwise, remove the seeds
- Rub the insides with 1 tbsp olive oil and sprinkle with salt and pepper.
- Place cut side down on a baking sheet. Bake for about 45 min, until cooked through, you will be able to prick the skin with a fork, but it should still hold its shape.
- Remove from the oven and carefully flip over each half. Use a fork to sepaprate spaghetti.
To make the sauce
- Heat butter in a medium saucepan.
- Add garlic and cook for 1 min.
- Add flour, cook stirring on low heat for 1 more minute.
- Remove from heat, add milk and whisk until completely combined and there are no lumps. Then add chicken broth and cook until thickened.
- Add grated parmesan, white pepper and salt to taste.
- Transfer squash spaghetti to the saucepan and stir until combined.
- Divide sauce covered spaghetti between the skin shells. Top with shredded mozzarella and 2 tbsp parmesan. Bake for 10 min, or until the cheese is nicely browned. I broiled it for the last 3 min.