Receta Spaghetti Squash 'n Cheese
Here is new and fun way to make Mac 'n Cheese:)
The "noodles" in this recipe are the strands from the spaghetti squash. It's easy, cheesy and delicious!
- 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
Serve and Enjoy!
Prepare the Spaghetti Squash~
Prepare Cheese Sauce~