I've been wanting to try spaghetti squash for a long time now. I knew that the only way I could get anyone else in my family to eat it, however, was if I smothered it in cheese. So when I saw this recipe
, I knew I had to give it a shot.
1 medium-sized spaghetti squash
1 Tablespoon butter
3 cloves of garlic, finely minced
2 Tablespoons flour
1 cup milk
1 Tablespoon cream cheese
1 cup freshly grated Parmesan cheese, plus 2 Tablespoons extra for topping
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Crushed red pepper flakes and fresh parsley, for optional garnish
I roasted the squash the night before I baked it at 350 degrees F for about an hour. Unfortunately, the next day I realized I did not save my squash skins for re-baking (and lovely presentation), so I used a 9x9 baking dish instead. Other than that I pretty much followed the instructions in the link above.
My squash was also a little over roasted I think and I lost some of the spaghetti-like definition of the squash when I scraped it out of the skin. That aside, it came out amazingly delicious. Even my husband ate it (but not the kiddo).
It looks a bit blob-y in this pic:
But here's the evidence of deliciousness:
The crushed red pepper was an excellent addition. I'm hoping we can make spaghetti squash part of our regular dinner rotation. Maybe I'll even try a recipe with less cheese next time!