Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
August 2, 2011
Spaghetti Squash Parmesan
Tasty Side Dishes
Prep time:
1 1/2 hoursbaking time:
30 minutes“We got such a kick out of watching Grandma scrape the 'noodles' out of the squash.”
Ingredients
Serves 8
- 1 (1 1/2-pound) spaghetti squash
- 4 tablespoons butter
- 6 tablespoons all-purpose flour
- 2 chicken bouillon cubes
- 1/2 cup hot water
- 1 1/2 cups milk
- 1/2 cup plus 2 tablespoons shredded Parmesan cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black or white pepper
Directions
1
Preheat the oven to 350ºF.
2
Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender, about 1 hour. Separate the strands of squash with a fork and place in a medium bowl; discard shells. Maintain the oven temperature.
3
Melt butter in a large saucepan over medium heat. Stir in flour. Reduce heat to low. Cook mixture, stirring continually, for 5 minutes.
4
Dissolve bouillon cubes in hot water. Stir into flour mixture. Add milk gradually, whisking continually.
5
Cook the sauce, stirring frequently, until thickened, about 10 minutes. Stir in 1/2 cup Parmesan, salt and black pepper.
6
Add squash to the sauce and mix well. Spoon into a 3-quart baking dish. Sprinkle with the remaining Parmesan. Bake until bubbly and golden, about 30 minutes.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
This casserole is even more delicious (and filling) when topped with feta cheese and toasted walnuts or sunflower kernels. Grandma crumbled about 1/2 cup feta cheese over the top, then sprinkled it with about 1/2 cup toasted walnuts or sunflower kernels before baking.
You May Also Like...
Great American Home Baking
Introducing Great American Home Baking, an amazing collection of easy-to-follow recipes, tricks and techniques that will make you the best baker on the block!
