Four-Cheese Spaghetti Squash
Low-carb GOALS ?
Author: Delish/Photo credit to thenovicechefblog.com
Ingredients
- 4 spaghetti squash, halved and seeded
- ¼ c. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 3 tbsp. butter
- 3 cloves garlic, minced
- 3 tbsp. all-purpose flour
- ½ c. milk
- ½ c. low-sodium chicken broth
- ½ c. shredded mozzarella
- ½ c. shredded Parmesan
- ⅓ c. shredded provolone
- ⅓ c. shredded fontina
- Chopped fresh parsley, for garnish
Instructions
- Preheat oven to 400°. On a large rimmed baking sheet, set the squash cut side up; brush with olive oil and season generously with salt and pepper. Bake cut side down until tender, 45 minutes.
- Make sauce: In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then stir in flour and whisk until golden, 2 minutes. Stir in milk and broth and whisk until combined. Combine all the cheeses in a large bowl and stir the mix into the skillet, reserving ½ cup for topping. Whisk constantly until creamy. Season with salt and pepper.
- Scoop out spaghetti squash, leaving a shell around the skin and add to skillet. Stir until completely combined, then return to squash boats. Heat broiler on high.
- Top with remaining cheese and broil until golden. Garnish with parsley and serve.
