Ingredients

The following ingredients have 2 Servings
  • 1 spaghetti squash (halved and cooked)
  • 1 cup cooked spelt
  • 1 tablespoon unsalted butter
  • 1 small shallot
  • 1 tablespoon flour
  • 3/4 cup whole milk
  • 1/2 cup cheddar cheese (plus extra for topping)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup panko
  • Chives, for serving

Instruction

  • Heat oven to 400˚F. 
  • In a small pot, melt butter over medium-low heat. Add the shallot and saute until translucent and fragrant, 4 to 5 minutes. Add in the flour and cook for one minute. Measure in milk, salt, and pepper. Let cook until thickened, stirring often. Remove from the heat. Add in the cheese and stir until cheese has melted.
  • Scrape out the squash into a bowl. Stir in the spelt berries and add the cheese sauce to the bowl. Stir until everything is well combined. Divide the mixture back into to two halves of the spaghetti squash. Sprinkle the tops with the panko and extra shredded cheese.
  • Bake the squash until the cheese is melted and the panko has browned, 25 to 30 minutes. Sprinkle with chives before serving.