Vegetable Spaghetti Baked with Herbed Cheese Sauce

Name: Vegetable Spaghetti Baked with Herbed Cheese Sauce
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2-pound vegetable spaghetti (spaghetti squash); 2-pound vegetable spaghetti (spaghetti squash); 1½ tablespoons butter; 1½ tablespoons flour; 1 teaspoon minced garlic; 1½ cups milk; ½ teaspoon dried thyme, or ¾ teaspoon mixed herbes de Provence, or similar herb mixture; ½ teaspoon dried thyme, or ¾ teaspoon mixed herbes de Provence, or similar herb mixture; ½ teaspoon dried thyme, or ¾ teaspoon mixed herbes de Provence, or similar herb mixture; ½ cup grated firm cheese—such as Gruyère or Cheddar or Parmesan; ½ cup grated firm cheese—such as Gruyère or Cheddar or Parmesan; ½ cup grated firm cheese—such as Gruyère or Cheddar or Parmesan; ½ cup grated firm cheese—such as Gruyère or Cheddar or Parmesan; ½ teaspoon salt, approximately; ½ cup dry bread crumbs

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Delicately flavored spaghetti squash takes well to a creamy sauce seasoned with garlic and herbs, and a light crumb-cheese crust. The strands remain distinct and slightly crisp as they absorb the sauce.

Ingredients

2-pound vegetable spaghetti (spaghetti squash)
1½ tablespoons butter
1½

Americas
United States
Georgia
Mexico
Michigan
Colorado
Arizona
Main course
Texas
California
Central America
Winter
Vegetarian

Method

Bake squash as directed in Cooking Vegetable Spaghetti. Let cool briefly. Halve crosswise, then scoop out seeds. With fork pull out strands, leaving only shell. There should be about 4 cups. Set in a sieve to drain.
Heat butter i