Lunch: Four-Cheese Spaghetti Squash

Recipe by Lindsay Funston You can feel great about eating this extra-cheesy faux-ghetti dish!

Ingredients

4 spaghetti squash, halved
1/4 c. extra-virgin olive oil
kosher salt
Freshly ground black pepper
3 tbsp. unsalted butter
3 cloves garlic, minced
3 tbsp. All-purpose flour
1/2 c. milk
1/2 c. low-sodium chicken broth
1/2 c. shredded mozzarella
1/2 c. shredded Parmesan
1/3 c. shredded provolone
1/3 c. shredded fontina
Chopped fresh parsley, for garnish

Instructions

Preheat oven to 400 degrees F. On a large rimmed baking sheet, brush squash (cut side up) with olive oil and season generously with salt and pepper. Bake until tender, 45 minutes.
Heat broiler.
Make 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, then stir in all cheese but 1/2 cup cheese. Whisk constantly until creamy.
Scoop out spaghetti squash from skin and add to skillet. Stir until completely combined, then return to squash boats.
Top with remaining cheese. Broil until golden.
Garnish with parsley and serve.

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