Twice-Baked Spaguetti Squash

October 19, 2015

Twice-Baked Spaguetti Squash

Adapted from

1 spaghetti squash, cut in half lengthwise and seeds removed

2 tablespoons butter

1 onion, finely chopped

1 tablespoons all-purpose flour

1 teaspoon mustard powder

1 cup milk

2 cups sharp cheddar cheese, shredded

1/2 teaspoon salt

1/4 teaspoon ground pepper

1/2 cup bread crumbs


Preheat oven to 375 degrees F. Line a sheet pan with parchment paper. Place spaghetti squash on parchment, cut side-up and sprinkle with salt. Cover with foil and bake until fork tender, about 1 hour.

Let spaghetti squash sit a few minutes until cool enough to handle, then shred flesh with a fork. Transfer squash flesh to a large bowl and set aside. Reduce oven temperature to 350 degrees F.

In a large skillet, melt 1 tablespoon of the butter. Add the onion and cool until translucent, about 5 minutes. Add flour and mustard powder and stir with a whisk until it makes a thick paste. Slowly pour the milk into the pan while whisking constantly. Bring to a boil, then cook for a few minutes until thickened, stirring frequently. Add the cheddar cheese, salt and pepper and stir until smooth.

Pour the cheese mixture into the large bowl with the spaghetti squash and toss until combined. Divide evenly into the 2 empty squash halves.

Melt the remaining butter. Add the bread crumbs and stir until all the bread crumbs are moistened. Sprinkle on top of the spaghetti squash.

Bake until filling is bubbling and topping is browned, about 30 minutes. Serve immediately


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