Spaghetti Squash Divine
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 1 tablespoon margarine or 1 tablespoon butter
- 1 cup leek, sliced into rings (2-3 leeks)
- 3 roasted garlic cloves
- 1⁄3 cup all-purpose flour
- 3 cups milk (I use 2% milk) or 3 cups half-and-half cream (I use 2% milk)
- kosher salt & pepper
directions
- Cut spaghetti squash in half and scoop out seeds. Place, cut side down in a baking pan. Add approximately 1 inches water to bottom of the pan and bake for 1 hr at 350 degrees.
- While squash is baking, sizzle the oil & margarine or butter over medium heat. Mash the roasted garlic into a paste and throw it in the oil with the leeks. Saute until leeks are soft but not browned & garlic paste is incorporated, about 4 minutes.
- Sprinkle flour into leek mixture. Stir until absorbed, then immediately add the milk all at once, stirring constantly. Cook & stir until thickened & bubbly. Add kosher salt & pepper to taste.
- When squash is fork tender, scoop it out of skins and toss with the sauce.
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