Four Cheese Spaghetti Squash
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Four Cheese Spaghetti Squash
Category
Vegetables
Ingredients
- 2 spaghetti squash, halved and seeded
- 1/4 cup Fustini's Robust SELECT olive oil
- salt and pepper to taste
- 3 tablespoons butter
- 3 garlic cloves, minced
- 3 tablespoons flour
- 1/2 cup milk
- 1/2 cup vegetable or chicken stock
- 1/2 cup shredded mozzarella
- 1/2 cup shredded Parmesan
- 1/3 cup shredded provolone
- 1/3 cup shredded fontina
- fresh parsley, chopped, for garnish
Ingredients
Directions
- Preheat 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.
- 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.
- Scoop 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. Top with remaining cheese and broil until golden. Garnish with parsley and serve.
Recipe Note
For a lighter version, reduce the amount of cheese you use. adapted from delish.com