Ingredients

The following ingredients have 7 Servings
  • 1 medium/large spaghetti squash
  • 1 tbsp. olive oil
  • 3 tbsp. butter divided
  • 3 eggs
  • salt & pepper to taste
  • 1/2 tsp. mustard seed
  • 1/2 tsp. garlic powder
  • 2 tbsp. cornstarch
  • 1/4 tsp. paprika
  • dash of nutmeg
  • 1/2 cup chopped yellow onion
  • 1 cup half and half cream
  • 8 ounces sharp cheddar cheese shredded
  • 1/4 cup shredded parmesan cheese

Instruction

  • Preheat oven to 375 degrees
  • Cut spaghetti squash in half lengthwise and scoop out seeds.
  • Place on baking dish flesh side down with a little bit of water on the bottom of pan.
  • Bake in preheated oven 35 - 40 minutes until you can pierce easily with a fork.
  • Remove from oven, flip over and allow to cool 5-10 minutes.
  • Reduce oven to 350 degrees.
  • Generously grease casserole pan and set aside.
  • With a fork scrape the flesh of the spaghetti squash out into casserole pan(should look similar to spaghetti strands) and mix with 1 tbsp. olive oil, salt and pepper to taste. Allow spaghetti squash to cool while making cheese sauce, then add 3 beaten eggs. Then dot with 2 tbsp. butter.
  • Meanwhile in medium saucepan melt 1 tbsp. butter over medium heat. Add cornstarch and stir to form a roux. Add mustard seed, garlic powder, paprika, nutmeg and chopped onion and stir about 1 minute. Add half and half and cook about 6-8 minutes stirring frequently until thickened.
  • Add cheddar cheese and stir until completely melted.
  • Pour cheese sauce over Spaghetti Squash mixture and combine well.
  • Bake in preheated oven 30 minutes.
  • Remove from oven and top with parmesan cheese.
  • Bake additional 5-10 minutes.
  • Remove from oven and allow to cool at least 10 minutes prior to serving