Recipe Archive #531

Thursday October 6, 2011

Vegetable Spaghetti Baked with Herbed Cheese Sauce

• 2-pound spaghetti squash
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons flour
• 1 teaspoon minced garlic
• 1 1/2 cups milk
• 1/2 teaspoon dried thyme, or 3/4 teaspoon mixed herbs de Provence, or similar herb mixture
• 1/2 cup grated firm cheese-such as Gruyere or Cheddar or Parmesan
• 1/2 teaspoon salt, approximately
• 1/2 cup dry bread crumbs

 

Bake Squash. Let cool briefly. Halve crosswise, then scoop out seeds. With fork pull out strands, leaving only shell. There should be about 4 cups. Set in a sieve to drain.

Heat butter in small, heavy pot over low heat; add flour and garlic; stir over lowest heat for 3 minutes. meanwhile, combine milk and herbs in a small pot and bring to a boil. Pour into flour mixture; continue stirring over low heat until mixture is thickened and reduced-about 10 minutes. Stir in 1/4 cup cheese.

Press squash to extract moisture. Gently mix with sauce in baking-serving dish; season to taste. Combine remaining cheese and bread crumbs and sprinkle evenly over squash; pat down gently.

Bake in upper level of a 400-degree oven until mixture is bubbling and lightly browned. (can be prepared ahead and reheated).

 

Serves 4