INGREDIENTS:
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups 2% milk, or more, as needed
- 1/2 cup half and half*
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded fontina cheese
- 1/4 cup shredded Gruyere cheese
- 1/4 cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
FOR THE SPAGHETTI SQUASH
- 1 (2-3 pounds) spaghetti squash
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS:
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Cut the squash in half lengthwise from stem to tail and scrape out the seeds.* Drizzle with olive oil and season with salt and pepper, to taste.
- Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
- Remove from oven and let rest until cool enough to handle.
- Using a fork, scrape the flesh to create long strands.
- Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in milk, half and half, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cheeses until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
- Stir in spaghetti squash and gently toss to combine.
- Serve immediately, garnished with chives, if desired.
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