Ingredients:

  • 1 medium spaghetti squash (approx. 3 lbs)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 1/2 cups whole milk, warmed
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp ground nutmeg
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup extra Parmesan cheese

Instructions:

  1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out the seeds.
  2. Brush the interior of the squash with olive oil and sprinkle with salt and pepper.
  3. Place squash cut-side down on a baking sheet and roast for 40–50 minutes until the skin is easily pierced with a fork.
  4. Once cool enough to touch, use a fork to scrape the flesh into strands and transfer them to a 9x13 inch baking dish.
  5. Melt 3 tbsp butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes until pale and nutty.
  6. Slowly pour in warm milk, whisking constantly. Simmer until the sauce thickens enough to coat the back of a spoon.
  7. Remove from heat. Stir in the cheddar, 1/2 cup Parmesan, garlic powder, nutmeg, and salt until smooth.
  8. Pour the cheese sauce over the shredded squash in the baking dish and fold gently to coat.
  9. Mix panko breadcrumbs and 1/4 cup Parmesan with melted butter, then sprinkle evenly over the top of the squash.
  10. Bake or broil until the topping is golden brown and bubbling.