Spaghetti Squash Divine

Name: Spaghetti Squash Divine
Ingredients: 1 large spaghetti squash; 2 tablespoons olive oil; 1 tablespoon margarine or 1 tablespoon butter; 1 cup leek, sliced into rings (2-3 leeks); 3 roasted garlic cloves; 13 cup all-purpose flour; 3 cups milk (I use 2% milk) or 3 cups half-and-half cream (I use 2% milk); kosher salt & pepper

8 ingredients

11 steps

Ingredients

1 large spaghetti squash
2 tablespoons olive oil
1 tablespoon margarine or 1 tablespoon butter
1 cup leek, sliced into rings (2-3 leeks)
3 roasted garlic cloves
13 cup all-purpose flour
3 cups milk (I use 2% milk) or 3 cups half-and-half cream (I use 2% milk)
kosher salt & pepper

Directions

1

Cut spaghetti squash in half and scoop out seeds.
2

Place, cut side down in a baking pan.
3

Add approximately 1 inches water to bottom of the pan and bake for 1 hr at 350 degrees.
4

While squash is baking, sizzle the oil & margarine or butter over medium heat.
5

Mash the roasted garlic into a paste and throw it in the oil with the leeks.
6

Saute until leeks are soft but not browned & garlic paste is incorporated, about 4 minutes.
7

Sprinkle flour into leek mixture.
8

Stir until absorbed, then immediately add the milk all at once, stirring constantly.
9

Cook & stir until thickened & bubbly.
10

Add kosher salt & pepper to taste.
11

When squash is fork tender, scoop it out of skins and toss with the sauce.