Spaghetti Squash Gratin

Spaghetti Squash Gratin

If you roasted the squash as in a previous blog entry and used it for the following 2 recipes for 2 people, you will find that you have just enough left over for this recipe. Thus, we had spaghetti squash 3 days in a row and finished the whole gourd. Again, this recipe turned to be very good and can be used as a side or a vegetarian main dish.

Ingredients:

• 1/4 cup chicken broth
• 1/4 cup milk
• 1 garlic clove, minced
• 1 tbsp. flour
• 1/2 tbsp. butter
• 1 1/2 cups roasted spaghetti squash
• sea salt
• black pepper
• 2 tbsp. Parmesan Cheese

Directions:

1. Pre-heat oven to 375 F
2. Place broth, milk and garlic in small pot and cook 1 minute
3. Move mixture to a small bowl and whisk in flour
4. Melt butter in the pot
5. Add mixture to pot and cook about 6 minutes until thickened
6. Add squash to sauce
7. Add salt and pepper to taste
8. Transfer mixture to small glass baking dish, spread thin
9. Sprinkle Parmesan to cover entire mixture (may take more than Ingredients indicate)
10. Bake about 20 minutes - cheese should be golden brown and bubbling.

Serves 2