Happy New Year! We always love the start of the new year, a perfect time to put some new habits in place and kick off the year with some new recipes! We are in love with this one. It tastes so good, you'll never miss the noodles!
Find the complete recipe for Twice Baked Spaghetti Squash & Cheese here or watch our video below for details. Be sure you note that you will remove seeds from spaghetti squash before you bake them the first time.
Twice Baked Spaghetti Squash & Cheese
What you need:
- 2 medium spaghetti squash, halved lengthwise and seeds removed
- 5 tablespoons butter, divided
- 1/2 cup onion, finely chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon mustard powder
- 2 cups milk (we used 2%)
- 8 ounces sharp cheddar cheese, shredded
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 cup Panko bread crumbs
What to do:
- Preheat oven to 375 degrees F. Line a sheet pan with parchment paper. Place spaghetti squash on parchment, cut side-up and sprinkle with salt. Cover with foil and bake until fork tender, about 1 hour.
- Let spaghetti squash sit a few minutes until cool enough to handle, then shred flesh with a fork. Transfer squash flesh to a large bowl and set aside. Reduce oven temperature to 350 degrees F.
- In a large skillet, melt 2 tablespoons of the butter. Add the onion and cool until translucent, about 5 minutes. Add flour and mustard powder and stir with a whisk until it makes a thick paste. Slowly pour the milk into the pan while whisking constantly. Bring to a boil, then cook for a few minutes until thickened, stirring frequently. Add the cheddar cheese, salt and pepper and stir until smooth.
- Pour the cheese mixture into the large bowl with the spaghetti squash and toss until combined. Divide evenly into the 4 squash skins.
- Melt the remaining 3 tablespoons of butter. Add the Panko bread crumbs and stir until all the bread crumbs are moistened. Sprinkle on top of the spaghetti squash.
- Bake at 350 until filling is bubbling and topping is browned, about 30 minutes. Serve immediately.
