Wednesday, May 22, 2013

Spaghetti Squash Parmesan

This recipe was my first experience cooking spaghetti squash, and it went so well! Spaghetti squash = SO tasty! 

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Recipe adapted from here.

Ingredients:
1 spaghetti squash (about 1 1/2 pound)
4 tbsp butter
6 tbsp flour
2 chicken bouillon cubes
1/2 cup hot water
1 1/2 cups milk
1/2 cup plus 2 tbsp shredded parmesan cheese
1/4 tsp salt
1/4 tsp pepper

Directions:
1. Cut the squash in half lengthwise. Scoop out the seeds and place the squash halves inside-down on a baking sheet. Bake at 350 for one hour, or until tender.
2. Separate the squash strands with a fork and place in a bowl. Discard shells. Leave the oven on.
3. In a large saucepan, melt butter over medium heat. Add flour and stir. Reduce heat to low and cook, stirring continuously, for 5 minutes.
4. Dissolve bouillon cubes in hot water. Stir into flour mixture. Add the milk slowly and whisk to combine. Cook the sauce, stirring continually, until thickened (about 10 minutes). Add in 1/2 cup parmesan, salt and pepper. 
5. Add squash to the sauce and mix well. Spoon the mixture into a 3-quart baking dish. Sprinkle the remaining parmesan on top.
6. Bake about 30 minutes at 350, or until bubbly and golden on top.

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(cut lengthwise)

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(seeds removed)

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(ready for the oven)

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(all cooked!)

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(strands separated)

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(butter and flour)

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(sauce cooking)

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(adding cheese, salt, and pepper)

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(adding spaghetti squash)

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(parmesan on top and ready for the oven!)

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(all done!)

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Ta-da!

Enjoy!

    3 comments:

    1. Ok, confession- I have never tried spaghetti squash and I have always been a little afraid of it... I don't know why. But this looks really good and not scary! I am going to have to try it.

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    2. Yum! I discovered spaghetti squash last Fall and fell in love. I will have to try your recipe!

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