Twice-Baked Spaghetti Squash and Cheese
Twice-Baked Spaghetti Squash and Cheese takes about 45 minutes from beginning to end. This main course has 647 calories, 23g of protein, and 40g of fat per serving. This recipe serves 4. For $2.71 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. If you have butter, panko bread crumbs, mustard powder, and a few other ingredients on hand, you can make it. 37 people were glad they tried this recipe. It is brought to you by Completely Delicious. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is solid. If you like this recipe, take a look at these similar recipes: Baked Spaghetti Squash and Cheese, Baked Spaghetti Squash and Cheese, and Baked Spaghetti Squash and Cheese.
Servings: 4
Ingredients:
5 tablespoons (70 grams) butter, divided
2 tablespoons all-purpose flour
1/4 teaspoon ground pepper
1 teaspoon mustard powder
1/2 cup (70 grams) onion, finely chopped
1 cup (50 grams) panko bread crumbs
1 teaspoon salt
8 ounces (225 grams) sharp cheddar cheese, shredded
2 medium spaghetti squash, halved lengthwise and seeds removed
2 cups (475 ml) milk (can use skim, 1%, 2% or whole)
Equipment:
baking paper
oven
frying pan
aluminum foil
bowl
whisk
Cooking instruction summary:
Preheat oven to 375 degrees F. Line a sheet pan with parchment paper. Place spaghetti squash on parchment, cut side-up and sprinkle with salt. Cover with foil and bake until fork tender, about 1 hour.Let spaghetti squash sit a few minutes until cool enough to handle, then shred flesh with a fork. Transfer squash flesh to a large bowl and set aside. Reduce oven temperature to 350 degrees F.In a large skillet, melt 2 tablespoons of the butter. Add the onion and cool until translucent, about 5 minutes. Add flour and mustard powder and stir with a whisk until it makes a thick paste. Slowly pour the milk into the pan while whisking constantly. Bring to a boil, then cook for a few minutes until thickened, stirring frequently. Add the cheddar cheese, salt and pepper and stir until smooth.Pour the cheese mixture into the large bowl with the spaghetti squash and toss until combined. Divide evenly into the 4 squash skins.Melt the remaining 3 tablespoons of butter. Add the panko bread crumbs and stir until all the bread crumbs are moistened. Sprinkle on top of the spaghetti squash. Bake until filling is bubbling and topping is browned, about 30 minutes. Serve immediately.
Step by step:
1. Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.
2. Place spaghetti squash on parchment, cut side-up and sprinkle with salt. Cover with foil and bake until fork tender, about 1 hour.
3. Let spaghetti squash sit a few minutes until cool enough to handle, then shred flesh with a fork.
4. Transfer squash flesh to a large bowl and set aside. Reduce oven temperature to 350 degrees F.In a large skillet, melt 2 tablespoons of the butter.
5. Add the onion and cool until translucent, about 5 minutes.
6. Add flour and mustard powder and stir with a whisk until it makes a thick paste. Slowly pour the milk into the pan while whisking constantly. Bring to a boil, then cook for a few minutes until thickened, stirring frequently.
7. Add the cheddar cheese, salt and pepper and stir until smooth.
8. Pour the cheese mixture into the large bowl with the spaghetti squash and toss until combined. Divide evenly into the 4 squash skins.Melt the remaining 3 tablespoons of butter.
9. Add the panko bread crumbs and stir until all the bread crumbs are moistened. Sprinkle on top of the spaghetti squash.
10. Bake until filling is bubbling and topping is browned, about 30 minutes.
11. Serve immediately.
Nutrition Information:
covered percent of daily need
