Ingredients
- 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 (skim, 1%, 2%, or whole)
- 8 ounces sharp cheddar cheese, shredded
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- 1 cup panko bread crumbs (or traditional bread crumbs)
Instructions
- Preheat oven to 375°F. Line a sheet pan with parchment paper or foil.
- Drizzle squash halves with olive oil and season with salt and pepper. Place cut side down on the prepared sheet pan and bake for 45–60 minutes, or until fork tender.
- Let the squash cool slightly, then use a fork to shred the flesh into spaghetti-like strands.
- In a large skillet, melt 2 tablespoons of butter. Add flour and whisk to form a paste.
- Slowly whisk in the milk. Bring to a boil, then cook a few minutes until thickened, stirring frequently.
- Stir in the cheddar cheese, mustard powder, salt, and pepper until smooth.
- Add the shredded spaghetti squash to the cheese sauce and mix until fully combined.
- Divide the mixture evenly back into the empty squash skins.
- Melt the remaining tablespoon of butter and stir in the bread crumbs until moistened.
- Sprinkle the breadcrumb mixture over the squash and cheese filling.
- Bake for 15 minutes or until bubbly and golden brown on top.
- Serve immediately.
Notes
- You can substitute traditional bread crumbs if you don’t have panko on hand.
- Use freshly shredded cheese for a smoother, creamier sauce.
- If desired, top with additional cheese before the final bake for extra gooeyness.
- Prep Time: 5 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg
