Opening my pantry, a spaghetti squash rolled toward me as if to say “You going to cook me, or what?” I was quickly reminded of my list, you can read about it here. Today I embarked on number eight, with my own real-life revisions. Bon Appetit.
- 1 medium spaghetti squash, halved lengthwise and seeds removed
- 2 tablespoons
- 1/2 cup onion, finely chopped
- 2 tablespoons all-purpose flour
- 2 cups (475 ml) milk
- 2 cups of shredded cheese mixture: cheddar, gouda, parmesan cheese
- 2 tablespoons of garlic
- Pike Place Herbs Basil sea salt
- 1 jalapeno
- 1 tbsp. stone ground mustard
- ½ cup bread crumbs
Preparation: Preheat oven to 375 degrees. Place spaghetti squash cut side-up and sprinkle with basil sea salt. Cover with foil and bake until fork tender, about 1 hour. Let spaghetti squash sit a few minutes until cool enough to handle, then shred flesh with a fork. In a large skillet, melt two tablespoons of the butter. Add the onion, garlic, and jalapeno and cook until translucent, about five minutes. Add flour and mustard and stir with a whisk until it makes a thick paste (this is your roux). Slowly pour the milk into the pot while whisking constantly. Bring to a boil, then cook for a few minutes until thickened, stirring frequently. Add the cheese mixture and basil sea salt and stir until smooth. Pour the cheese mixture into the spaghetti squash. Sprinkle bread crumbs on top of the spaghetti squash. Bake until filling is bubbling and topping is browned, about 30 minutes. Serve immediately. –
I would make this again but would omit the bread crumbs and add bacon crumble to add to the crunch and the salty taste. I also added some marinade chicken at the last minute to the final recipe to make it a complete meal.