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.

I must go comfort mac and cheese. I don’t want him feeling too left out.