I kind of made up today's recipe. It's loosely based on one I saw on the Internet a while back.
Creamy Spaghetti Squash
12" dutch oven
1 spaghetti squash
1 tablespoon butter
1 tablespoon flour
1 cup skim milk
1/3 cup shredded cheese (I used a Parmesan)
pinch of nutmeg
salt & pepper to taste
Slice spaghetti squash in half, and lay face down in a dutch oven with a bit of water. Bake at 350° for 20-30 minutes, or until tender. Remove from pot and keep warm.
In a 10" dutch oven over a full spread of coals, combine butter and flour. Whisk to make a roux, add milk and nutmeg, and stir in cheese. Stir constantly stir until thickened.
Remove seeds from squash (if you didn’t before) and scrape out squash with a fork, making spaghetti strands. Add to the pot with the cheese sauce and combine. Season with salt and pepper. Serves 6.
The Finished Product
The first picture I took while it was in the dutch oven looked awful, so I tried again and this looks much better!
I was a little disappointed in this one. I was really hoping it would be good, but it was just okay. Honestly, I like the squash better with butter and salt. Interestingly enough, my younger kids liked it better with the cream sauce. Go figure! We decided this gets a B.