Squash and Cheese.
Meet squash and cheese:
Squash and cheese is mac and cheese’s slightly lighter, more yellow, and less cuter cousin. I didn’t really think we’d get along, but it turns out we mesh well. As long as no other vegetables spoil the party.
Sure, I may only enjoy squash and cheese’s company because of cheese, but who really cares about that? Details, details. That stuff isn’t important.
I made my cheese sauce with what I had on hand: skim milk and a shredded parmesan + asiago blend. It was divine, but if you have something different – make it your own! There are no rules when it comes to this recipe. Or any of my recipes for a matter of fact. I don’t like directions.
Just make sure you top if off with some fresh basil. And maybe even some tomatoes. I didn’t have any on hand. And the last thing I will ever run out to get is a vegetable. Or a fruit – whatever it is. But it sure tastes like a vegetable.
Squash and Cheese
1 spaghetti squash
1 tablespoon butter
1 tablespoon flour
1 cup skim milk
1/3 cup shredded cheese (I used a parmesan and asiago blend)
pinch of nutmeg
salt & pepper to taste
basil to garnish
Preheat oven to 375.
Slice spaghetti squash in half, and lay face down in a baking dish with a bit of water. Bake for 20-30 minutes, or until tender.
While squash is baking, combine butter and flour in a skillet over medium heat. Whisk to make a roux, add milk and nutmeg, and stir in cheese. Turn heat to low and constantly stir until thickened.
Remove seeds from squash (if you didn’t before) and scrape out squash with a fork, making spaghetti strands. Add to a bowl and pour cheese sauce over top, combining. Season with salt and pepper and top with fresh basil.