Twice Baked Spaghetti Squash & Cheese - Recipe from Price Chopper
Twice Baked Spaghetti Squash & Cheese
Baked spaghetti squash, shredded and baked again with a filling cheese sauce and topped with crispy bread crumbs. A delicious vegetarian side dish or budget-friendly main dish.
Baked spaghetti squash, shredded and baked again with a filling cheese sauce and topped with crispy bread crumbs. A delicious vegetarian side dish or budget-friendly main dish.
- Preheat oven to 375 degrees°F. Line a sheet pan with parchment paper. Place spaghetti squash on parchment, cut side-up and sprinkle with salt. Cover with foil and bake until fork tender, about 1 hour.
- Let spaghetti squash sit a few minutes until cool enough to handle, then shred flesh with a fork. Transfer squash flesh to a large bowl and set aside. Reduce oven temperature to 350° F.
- In a large skillet, melt 2 tablespoons of the butter. Add the onion and cool until translucent, about 5 minutes. Add flour and mustard powder and stir with a whisk until it makes a thick paste. Slowly pour the milk into the pan while whisking constantly. Bring to a boil, then cook for a few minutes until thickened, stirring frequently. Add the cheddar cheese, salt and pepper and stir until smooth.
- Pour the cheese mixture into the large bowl with the spaghetti squash and toss until combined. Divide evenly into the 4 squash skins.
- Melt the remaining 3 tablespoons of butter. Add the Panko bread crumbs and stir until all the bread crumbs are moistened. Sprinkle on top of the spaghetti squash.
- Bake at 350°F until filling is bubbling and topping is browned, about 30 minutes. Serve immediately.
