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Receta Spaghetti Squash 'n Cheese

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Ingredientes

  • A fun and new way to eat spaghetti squash. From now on your family will enjoy eating their veggies! I sure did:)
  • Spaghetti Squash 'n Cheese
  • 5 1/2 cups spaghetti squash, cooked
  • (about 2 medium)
  • 1 T olive oil
  • 1 T butter
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • salt and peeper to taste
  • 2 cups milk
  • 1/2 cup beer or broth
  • 8 oz Velveeta cheese, cubed
  • 1/2 lb. thick slices of bacon, cooked until crisp
  • one sleeve buttery crackers, crushed
  • 3 T cold butter, cubed
  • Preheat oven to 350
  • Lightly butter a 13 x 9 in baking dish
  • Cut the squash in half, lengthwise
  • Remove and discard seeds
  • Place squash, upside down, in a shallow baking dish
  • Prick outer skin with a fork
  • Add a 1/2 inch of water
  • Bake for 45 minutes
  • Turn squash over, bake an additional 20 minutes, or until tender
  • Remove from oven
  • Remove from shallow baking dish
  • Set aside until cool enough to handle
  • Separate the strands of squash with a fork
  • Spoon spaghetti strands into prepared 13 x 9 inch dish
  • Discard shells
  • Heat butter and oil in medium skillet over medium heat
  • Add garlic, cook 2 minutes
  • Whisk in flour, season with salt and pepper
  • Reduce heat to low and cook, stirring constantly, 3-4 minutes
  • Add milk, beer or broth and continue whisking, raising heat to medium-high
  • Whisk until mixture comes to a boil becomes smooth and thick, about 2 minutes
  • Once mixture becomes thick, remove from heat
  • Add cubed cheese and mix well until cheese is melted
  • Sprinkle crumbled bacon over squash
  • Stir cheese sauce and pour over bacon and squash
  • Loosely cover with foil and bake for 45 minutes
  • Remove from oven
  • Sprinkle crushed crackers over squash, dot with cold cubed butter
  • Bake for an additional 15 minutes, uncovered, until golden brown and bubbly
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