Spaghetti Squash with White Cheddar Cheese Sauce

I am so excited to have been assigned to A Healthy Jalapeno for Secret Recipe Club this month! She had my blog for SRC once and that’s how I discovered her blog and have loved it ever since, so I definitely had a hard time picking out just one thing to make for today.

Since I have never had spaghetti squash before, I decided I should try out her recipe. It involves a white cheddar cheese sauce inspired by Annie’s White Cheddar Mac ‘n Cheese, which meant it had to be good!

Upon my first bite, I was first surprised by the little bit of crunch that the squash still had despite being fully cooked – but I liked it! And the white cheddar sauce was so good I would love to pour it all over every pasta dish I make in the future. Thanks Laura for great first experience with spaghetti squash!


SPAGHETTI SQUASH WITH WHITE CHEDDAR CHEESE SAUCE

Serves 4

Ingredients:

SQUASH

1 large spaghetti squash

1 tomato, diced

1/2 red onion, chopped

Salt and pepper, to taste

WHITE CHEDDAR CHEESE SAUCE

2 Tbsp unsalted butter

2 Tbsp whole-wheat flour (regular all-purpose works too)

1/4 tsp salt

1 cup plain almond milk

Dash white pepper (black pepper is fine if you don’t have white)

1 cup shredded white sharp cheddar cheese

1/4 cup shredded Asiago cheese, plus more for topping

Directions:

  1. Preheat oven to 375 degrees. Cut the spaghetti squash in half (lengthwise) with a heavy duty kitchen knife. Once open, use a spoon to scrape away the seeds and stringy bits, until the inside is clean. Bake rind side up about 30 to 40 minutes in about 2 tablespoons water.
  2. Meanwhile, melt butter in sauce pan over low heat. Using a whisk blend in flour, salt and dash white pepper. Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens. Remove sauce immediately upon bubbling and add cheese. Mix, cover, and set aside.
  3. Check to see if the squash is cooked by sticking a knife into it. The knife should slide in easily. Flip the squash over with a spatula so that the cut side is facing up. Using a dinner fork, scrape the flesh of the squash, moving gently around the shell fluffing up the strands of squash. Transfer to a large bowl.
  4. Fold in the tomato, red onion, salt, pepper and cheese sauce until mixed. Serve immediately with freshly grated Asiago cheese.

Source: Adapted slightly from A Healthy Jalapeno.



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