Ingredients

The following ingredients have 3 Servings
  • 2 medium spaghetti squash (, halved lengthwise and seeds removed)
  • Olive oil (, for drizzling)
  • 3 tablespoons butter (, divided)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon mustard powder
  • 2 cups milk ((can use skim, 1%, 2% or whole))
  • 8 ounces sharp cheddar cheese (, shredded)
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 cup panko bread crumbs

Instruction

  • Preheat oven to 375 degrees F. Line a sheet pan with parchment paper or foil.
  • Drizzle squash with olive oil and season with salt and pepper. Place cut side-down on prepared sheet pan and bake until fork tender, about 45-60 minutes.
  • Let spaghetti squash sit a few minutes until cool enough to handle, then shred flesh with a fork.
  • In a large skillet, melt 2 tablespoons of the butter. Add flour 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, mustard powder, salt and pepper and stir until smooth.
  • Add spaghetti squash and toss until combined. Divide evenly into the 4 squash skins.
  • Melt the remaining 1 tablespoon 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 20 minutes. Serve immediately.