Spaghetti Squash Four Ways

Serving Size:

INGREDIENTS

spaghetti squash

Oil, to brush

Salt and pepper, to season

butter

all-purpose flour

milk

parmesan cheese, divided in half

cheddar cheese

mozzarella cheese

Monterey jack cheese

Chopped parsley, for garnish

PREPARATION

. Preheat oven to 400º F / 200º C.

. Half the squash and scoop out seeds.

. Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.

. Use a fork to scrape the squash strands and “fluff” it up.

. In a saucepan, melt butter, stir in flour, and cook for about 2 minutes, stirring continuously.

. Slowly stir in milk and beat until there are no lumps. Bring the sauce slowly to boil, stirring the whole time until the sauce is thickened.

. Add all four cheeses to the sauce and stir until melted.

. Pour the sauce into the squash halves, sprinkle salt and pepper to taste, and stir to ensure the squash is coated in the cheese sauce.

. Bake until the filling is hot, about 5 minutes.

. Garnish with chopped parsley.

. Serve immediately and enjoy!

Serving Size:

INGREDIENTS

spaghetti squash

Oil, to brush

Salt and pepper, to season

shredded chicken, cooked (rotisserie chicken)

cumin

garlic powder

chili powder

salt

cold water

onion, chopped

bell pepper, chopped

black beans

red enchilada sauce

shredded Mexican cheese blend