Baked spaghetti squash and cheese
By Brittney MacDonald, Life & Style Editor
One spaghetti squash, cut in half and with seeds removed
1 tbsp. butter
1 tbsp. all-purpose flour
1/5 tsp. dry mustard
2 cups milk
342g white cheddar cheese
1/4 cup white bread crumbs
2 cups parmesan cheese, flaked
2 cups baby spinach
Start by heating your oven to 400 F, then take your halved spaghetti squash and lay it, flat-side down, on a baking sheet. Once your oven is heated up, roast the squash for about 40-50 minutes, or until the squash has softened.
The flesh should easily come off of the squash now, so remove the peel and set the squash aside—wait until it’s cooled down a bit first though, and be careful not to burn your fingers!
Reduce oven temperature to 375 F.
On your stovetop, melt the butter in a pot over medium heat. Once the butter is melted, stir in the flour and mustard until it’s smooth. Slowly stir the milk in with the mixture until it looks like heavy cream, then remove it from heat.
Mix the squash, spinach, and cheese in with the milk mixture. Stir it until the cheese has melted, and then pour it into a 9×13 baking dish. Sprinkle the top with bread crumbs and parmesan cheese, then bake in your oven for about 10 minutes.