Four-Cheese Spaghetti Squash

By KeyIngredient

Ingredients

• 4 spaghetti squash, halved
• 1/4 c. extra-virgin olive oil
• kosher salt
• Freshly ground black pepper
• 3 tbsp. unsalted butter
• 3 cloves garlic, minced
• 3 tbsp. All-purpose flour
• 1/2 c. milk
• 1/2 c. low-sodium chicken broth
• 1/2 c. shredded mozzarella
• 1/2 c. shredded Parmesan
• 1/3 c. shredded provolone
• 1/3 c. shredded fontina
• Chopped fresh parsley, for garnish

Details

Servings 1
Preparation time 10mins
Adapted from delish.com

Preparation

Step 1

Preheat oven to 400 degrees F. On a large rimmed baking sheet, brush squash (cut side up) with olive oil and season generously with salt and pepper. Bake until tender, 45 minutes.
Heat broiler.
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, then stir in all cheese but 1/2 cup cheese. Whisk constantly until creamy.
Scoop out spaghetti squash from skin and add to skillet. Stir until completely combined, then return to squash boats.
Top with remaining cheese.Broil until golden.
Garnish with parsley and serve.

delish.com