Four-Cheese Spaghetti Squash

Four-Cheese Spaghetti Squash


You can feel great about eating this extra-cheesy faux-ghetti dish!
  • 4 spaghetti squash, halved
  • ¼ c. extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 3 tbsp. butter
  • 3 cloves garlic, minced
  • 3 tbsp. All-purpose flour
  • ½ c. milk
  • ½ c. low-sodium chicken broth
  • ½ c. shredded mozzarella
  • ½ c. shredded Parmesan
  • ⅓ c. shredded provolone
  • ⅓ c. shredded fontina
  • Chopped fresh parsley, for garnish
  1. Preheat oven to 400°. On a large rimmed baking sheet, brush squash (cut side up) with olive oil and season generously with salt and pepper. Bake until tender, 45 minutes.
  2. Make sauce: In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then stir in flour and whisk until golden, 2 minutes. Stir in milk and broth and whisk until combined, then stir in cheese, reserving ½ cup for topping. Whisk constantly until creamy.
  3. Scoop out spaghetti squash from skin and add to skillet. Stir until completely combined, then return to squash boats. Heat broiler to high.
  4. Top with remaining cheese and broil until golden. Garnish with parsley and serve.

How To Make Four-Cheese Spaghetti Squash

Four-Cheese Spaghetti Squash is our favorite alternative to carb-heavy pastas.Full recipe:

Julkaissut Delish Perjantaina 17. elokuuta 2018