Day 306: Creamy Spaghetti Squash

Good morning!  Just a quick post today.  I have a sick little girl on my lap right now.  I just wanted to point out one thing today.  If you look at the bottom of each post you will find a new "print friendly" button.  It will let you edit the post before you print it so you only print what you want!  I hope it helps make using the recipes a lot easier.  So no more excuses!  Get out those black pots and get cookin'!  If I can do it everyday, you can do it once a week, or even once a month! 

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!

The Review

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.