Four-Cheese Spaghetti Squash - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
You can feel great about eating this extra-cheesy faux-ghetti dish!
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
Instructions
- 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.
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