Spaghetti Squash Mac & Cheese

Name: Spaghetti Squash Mac & Cheese
Ingredients: 1 spaghetti squash cut in half, lengthwise; 4 tablespoons butter 2tbsp, plus 2 more for breadcrumbs; 2 tablespoons flour; 1 1/2 cups milk; 1/2 cup cheese Fontinella, grated, or whatever you like; 1/2 cup jack Cheddar, shredded or sliced thin to melt; 1/4 cup breadcrumbs Panko and Italian mixed; ground nutmeg Fresh, dash or two; pepper

9 ingredients

1 steps

Ingredients

1 spaghetti squash cut in half, lengthwise
4 tablespoons butter 2tbsp, plus 2 more for breadcrumbs
2 tablespoons flour
1 1/2 cups milk
1/2 cup cheese Fontinella, grated, or whatever you like
1/2 cup jack Cheddar, shredded or sliced thin to melt
1/4 cup breadcrumbs Panko and Italian mixed
ground nutmeg Fresh, dash or two
pepper

Directions

1

["Cut the squash in half lengthwise, salt and pepper it, place it cut side down in a roasting pan. Add enough water to cover the bottom of the pan, cover the squash and cook it about an hour at 400\u00b0 until really soft.", "Meanwhile, melt 2 tbsp of butter in a pan and stir in 2 tbsp of flour. Cook for a minute or two, stirring as not to burn, and then add 1 1/2 cups of milk. Bring to a boil and add 1/2 cup of grated Fontinella cheese and about 1/2 cup of cheddar jack cheese, shredded or sliced thin. Add salt, pepper and a dash or two of fresh nutmeg. Stir to melt. Remove cheese mixture from heat.", "After squash is cooked, scoop the squash out of the skin (reserving skin to use as a \"bowl\"") and place into cheese mixture. Stir VERY lightly. Place mixture