- 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).