Four-Cheese Spaghetti Squash

Yields:
4
Prep Time:
10 mins
Total Time:
1 hr
You can feel great about eating this extra-cheesy faux-ghetti dish!
Looking for more spaghetti squash dinners? These burrito-stuffed spaghetti squash are loaded with meat and veggies!
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Ingredients
- 4
spaghetti squash, halved and seeded
- 1/4 cup
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
- 3 Tbsp.
butter
- 3
cloves garlic, minced
- 3 Tbsp.
all-purpose flour
- 1/2 cup
milk
- 1/2 cup
low-sodium chicken broth
- 1/2 cup
shredded mozzarella
- 1/2 cup
shredded Parmesan
- 1/3 cup
shredded provolone
- 1/3 cup
shredded fontina
Chopped fresh parsley, for garnish
Directions
- Step 1Preheat oven to 400°. On a large rimmed baking sheet, set the squash cut side up; brush with olive oil and season generously with salt and pepper. Bake cut side down until tender, 45 minutes.
- Step 2Make sauce: In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then stir in flour and whisk until golden, 2 minutes. Stir in milk and broth and whisk until combined. Combine all the cheeses in a large bowl and stir the mix into the skillet, reserving 1/2 cup for topping. Whisk constantly until creamy. Season with salt and pepper.
- Step 3Scoop out spaghetti squash, leaving a shell around the skin and add to skillet. Stir until completely combined, then return to squash boats. Heat broiler on high.
- Step 4Top with remaining cheese and broil until golden. Garnish with parsley and serve.
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