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Spaghetti Squash with Herbed Cheese Sauce Recipe

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This recipe for Spaghetti Squash with Herbed Cheese Sauce, by , is from The Crow Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, December 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. spaghetti squash
1-1/2 tbsp. butter
1-1/2 tbsp. flour
1 tsp. minced garlic
1/1/2 cups milk
tsp. dried thyme, or similar herb mixture
cup grated firm cheese such as Gruyere or cheddar or Parmesan
tsp. salt, approximately
cup dry bread crumbs

Directions:
Directions:
1. Prick squash place in 350 375 degree oven for 20 30 minutes. Let cool briefly. Have crosswise, then scoop out seeds. With fork pull out strands, leaving only shell. There should be about 4 cups. Set in a sieve to drain.

2. Heat butter in small, heavy pot over low heat; add flour and garlic; stir over lowest heat for 3 minutes. Meanwhile, combine milk and herbs in a small pot and bring to a boil. Pour into flour mixture; continue stirring over low heat until mixture is thickened and reduced about 10 minutes. Stir in cup cheese.

3. Press squash to extract moisture. Gently mix with sauce in baking serving dish; season to taste. Combine remaining cheese and bread crumbs and sprinkle evenly over squash; pat down gently.

4. Bake in upper level of a 400 degree oven until mixture is bubbling and lightly browned. (Can be prepared ahead and reheated.)

Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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