There is so many recipes for Spaghetti Squash. This recipe is great with a delicious Circle B Ranch pork Chop or a roast chicken. You can even eat it alone as a main course. I added the bacon for extra taste….and it did not disappoint.
- 1 large spaghetti squash (about 3 lbs.)
- 6 slices of either Circle B Ranch NF Bacon or Hickory Smoked Bacon
- ½ cup shredded Monterey Jack cheese
- ½ cup shredded Gruyere cheese
- ¼ cup grated Parmesan cheese
- 2 Tbsp. unsalted butter
- 3 Tbsp. all-purpose flour
- 2 cups milk
- 1 tsp. kosher salt
- ½ tsp. freshly ground black pepper
- ¼ tsp. freshly grated nutmeg
- Preheat the oven to 350° F. Cut the squash in half lengthwise and use a spoon to remove seeds and surrounding fiber. Place the squash cut-side down on a lightly greased baking sheet and bake until tender when the flesh is pierced with a fork, about 40 minutes. Set aside to cool. When the squash is cool enough to handle, use a large spoon to scrape the strands from the shell and into a large bowl. Set aside.
- Cook the bacon in the oven at the same time as the squash. Once it is done crumble
- Meanwhile, mix the cheeses together. Grease a 2-quart baking dish.
- Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour and salt, pepper, and nutmeg. Cook, whisking, until the flour smells cooked (like a baked pie crust), about 3 minutes. Slowly pour in the milk, while whisking. Reduce heat to medium and continue whisking until the mixture thickens slightly, about 3 minutes. Remove from heat and half the cheese mixture, stirring until melted.
- Pour the cheese sauce over the squash and stir to combine. Transfer the mixture to the prepared dish. Sprinkle with the remaining cheese mixture, Bacon and bake until bubbling and brown on top, about 30 minutes.