March 05, 2012

Spaghetti Squash with White Cheddar Cheese Sauce

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Long cold days deserve warm comforting nights.

Yesterday was my first day off from a 7 day working streak, finishing the week by being out in the chilling rain and cold from 7am to 2pm. The sun finally came out about 3 minutes after I got into my car to head home... figures right?

I do have to say it was all for a good cause, and with all of our efforts along with some fabulous volunteers, the Girl Scout cookies are finally here in Connecticut. 
When I got home on Saturday I took a nice hot shower, bundled up on the couch and zonked out for a solid 2 hour nap.

I wish I was a little more productive but man it was soooo sweet to just be lazy and take a nap. {Much needed}
Finally when I came to, mainly because Paul called me from the other room to wake me up, we snuck out to the grocery store to grab a couple of things for dinner and for the week.

Now, I am a huge sucker for Annie's White Cheddar Mac n' Cheese, so I went searching for a similar type of sauce to throw over my fabulously filling and delicious spaghetti squash. 
This dinner combination was excellent. True rich and creamy 'spaghetti' with cheese. I am still dedicated to having {at minimum} one vegetarian meal a week and this one is perfect.

Happy Monday all! 
Spaghetti Squash with White Cheddar Cheese Sauce
Servings: 4

1 large spaghetti squash
1 freshly ripe tomato, diced
1/2 red onion, chopped
pinch of salt
freshly cracked black pepper
parmesan cheese, for garnish 
White Cheddar Cheese Sauce, recipe below

Preheat oven to 375 F. Cut the spaghetti squash in half (lengthwise) with a heavy duty kitchen knife. Once open, you can see there are seeds and stringy bits that need to get removed just as with any squash or pumpkin. Using a spoon, scrape away the seeds and stringy bits, until the inside is clean. Bake rind side up about 30 to 40 minutes in about 2 tbsp water.

Once you have removed the squash from the oven or microwave, check to see if it is cooked by sticking a knife into it. The knife should slide in easily. Flip the squash over with a spatula so that the cut side is facing up. (Be careful as it will be very hot!). Using a dinner fork, scrape the flesh of the squash moving gently around the shell fluffing up the strands of squash.

Fold in the tomato, red onion, salt, pepper and cheese sauce until mixed.

Serve with freshly grated parmesan. 

White Cheddar Cheese Sauce

makes 1 1/2 cups

2 tbsp butter
2 tbsp flour
1/4 tsp salt
1 cup original almond milk
1 dash white pepper
1 cup shredded white sharp cheddar cheese
1/4 cup shredded asiago cheese

Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine).
Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens. Remove sauce immediately upon bubbling and add cheese. Mix and serve.
Recipe and photos by A Healthy Jalapeño
Sauce recipe by



Wendy said...

This looks incredible! I'm going to make it this week...with a vegetarian in the house, I'm always looking for new ideas! PS: I posted this to our Facebook page so all the Cabot fans could try it, too!

Wendy / Cabot Cheese

Wendy said...

PS: One of our fans asked a question about your recipe: "why almond milk"
Want to pop over and answer him?


Jennifer @ Peanut Butter and Peppers said...

Yum! This looks amazing! I just love Spaghetti Squash and I love the recipe for your white cheddar sauce.

Debbie said...

Love spag squash and this sounds so good!

maha said...

yummy n tasty recipe dear..vl try this......nice space vth awesoem dishes.happy 2 visit here.........

Megan @ Cooking Whims said...

I'm head over heels in love with spaghetti squash --- this looks great!

Erin @ The Spiffy Cookie said...

I cannot remember the last time I had spaghetti squash but this looks really good. All the cheesiness.

Elizabeth said...

Oh my, this sounds so wonderful and comforting and healthy all at the same time! Bookmarking this in my "Recipes to Try" folder!

Katie said...
This comment has been removed by the author.
Katie said...

I really wanted to try this, but its not exactly squash season and none of the grocery stores are currently carrying spaghetti squash. I bought 4 regular yellow squash and used a cheese grater on them, then sauteed them in some olive oil with minced garlic, worked great!