For the squash:
Preheat the oven to 350°
Trim both ends off of the squash. Cut it in half lengthwise, coat both sides with olive oil, salt, and pepper. Place the squash cut side down on a piece of parchment paper on a sheet tray.
Bake for 45 minutes, remove from the oven, and let cool slightly for 10-20 minutes.
Just before pouring the sauce over, use a fork to pull or rake the flesh, separating it into strands. Make sure not to puncture the shell and to leave some flesh still attached all the way around to prevent the sauce from leaking out.
Mac and Cheese Sauce
- 1 Tbs butter
- 1 Tbs flour
- 1 cup whole milk
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/4 tsp mustard powder
- 1 Tbs sour cream
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup parmesan cheese, shredded
- salt and pepper (make sure to use a little more of both than you think you need!)
- 1 Tbs water
In a small saucepan, melt the butter and then whisk in the flour. Stir frequently for 3-5 minutes on a very low heat. You want to have no lumps and smell a kind of gentle, nutty aroma. Add the mustard powder, turmeric, and paprika and stir. Add the milk, and whisk to combine. Stir frequently while the sauce thickens. Let the sauce get fairly thick; you want a sauce that will hold together in the squash halves. Stir in the sour cream and mix well. Add both cheeses and melt. Season with salt and pepper. At the end, when you have a nice and thick sauce, stir in 1 Tbs water. It will loosen the sauce a little and give it a shiny gloss.
Baked “Mac and Cheese” Spaghetti Squash
- Prepared Squash
- Mac and Cheese Sauce
- 1/2 cup parmesan, shredded or grated
- 1 bunch chives, chopped
Preheat the oven to 475°
Take the squash that you already have prepared and sprinkle it with a little salt and pepper. Pour the sauce over the squash. Sprinkle the top with the parmesan cheese. Put in the oven for about 15 minutes, or until the top is golden and bubbling. Sprinkle with chives, dig in, and enjoy!