INGREDIENTS
1
Italian flat leaf parsley
2
Spaghetti squash, large
2 tbsp
Baker's corner cornstarch
1 1/2 tsp
Kosher salt
1
Stonemill black pepper, Freshly ground
1/4 tsp
Stonemill ground nutmeg
1
Stonemill paprika
1 tsp
White wine vinegar
2 tbsp
Countryside creamery unsalted butter
2 cups
Friendly farms 2% milk
6 oz
Specially selected gruyere