You can feel great about eating this extra-cheesy faux-ghetti dish!
PREP TIME:0 HOURS 10 MINS
TOTAL TIME:1 HOUR 0 MINS
4 spaghetti squash, halved and seeded
1/4 c. extra-virgin olive oil
Freshly ground black pepper
3 tbsp. 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
- 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 1/2 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.