The spaghetti squash for this recipe came from the freezer, the last of a crop of squashes that produced recipes like southwestern spaghetti squash, pad thai, stuffed peppers, and spaghetti squash cakes. This recipe is a take on the classic comfort dish macaroni and cheese.
Recipe from Popsugar.
-1/2 spaghetti squash
-1 T olive oil
-1 T flour
-1 c milk
-1 c reduced fat cheddar cheese
-1/4 c Parmesan cheese
-Panko bread crumbs
Defrost the spaghetti squash and press out the excess moisture. (To prepare and use a fresh spaghetti squash roast it, then freeze the rest for later!) Put the squash into a 9x5 loaf pan and set aside.
In a medium saucepan, heat the olive oil on medium-high heat, then whisk in the flour for 1-2 minutes. Add the milk, whisk regularly and bring nearly to a boil, then stir in the cheddar and Parmesan cheeses. When the cheese is melted and the sauce is creamy, pour it over the spaghetti squash and mix them well in the loaf pan.
Top with bread crumbs and cayenne pepper. Bake at 350 for 35 minutes.
The creamy texture and rich cheesy taste of this dish were reminiscent of macaroni and cheese. The spaghetti squash, however, was not a perfect substitute for pasta. The recipe has the friendly character of a "mac and cheese lite," and was a healthier version to be sure. Still, it contained enough cheese and milk that it may be better to look no further than classic macaroni and cheese for that delicious and comfortable meal or side, and eat it moderately, if you can.