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
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.