Monday, November 19, 2012

Spaghetti Squash Parmesan


Serves 8

1 (1 1/2-pound) spaghetti squash 4 tablespoons butter 6 tablespoons corn flour 2 vegtable bouillon cubes1/2 cup hot water 1 1/2 cups milk 1/2 cup plus 2 tablespoons shredded Parmesan cheese, divided 1/2 teaspoon salt1/4 teaspoon black or white pepper      

      Preheat the oven to 350ºF.

Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender, about 1 hour. Separate the strands of squash with a fork and place in a medium bowl; discard shells. Maintain the oven temperature.

Melt butter in a large saucepan over medium heat. Stir in flour. Reduce heat to low. Cook mixture, stirring continually, for 5 minutes.

Dissolve bouillon cubes in hot water. Stir into flour mixture. Add milk gradually, whisking continually.

Cook the sauce, stirring frequently, until thickened, about 10 minutes. Stir in 1/2 cup Parmesan, salt and black pepper.

Add squash to the sauce and mix well. Spoon into a 3-quart baking dish. Sprinkle with the remaining Parmesan.

Bake until bubbly and golden, about 30 minutes.


Nar said...

Yum! I love spaghetti squash. I tried it for the first time this year, along with kale, and I loved both.