FOUR-CHEESE SPAGHETTI SQUASH RECIPE
You
can feel great about eating this extra-cheesy faux-ghetti dish! Try it!
Prep
Time : 10 mins
Total
Time : 1 hour
Servings : 4
INGREDIENTS
·
4
spaghetti squash, halved and seeded
·
1/4
c. extra-virgin olive oil
·
Kosher
salt
·
Freshly
ground black pepper
·
3
tbsp. 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
1.
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.
2.
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. 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.
3.
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.
4.
Top
with remaining cheese and broil until golden. Garnish with parsley and serve.
Recipe
from delish.com
Delicious Food Recipes
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