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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is healthy & delicious spaghetti squash recipe...rich, creamy and bursting with flavor. The kids gobbled it up and didn't even ask what the 'yucky green stuff' was (leek). My mother-in-law absconded with the leftovers and didn't leave us a drop! Ingredients:
1 large spaghetti squash |
2 tablespoons olive oil |
1 tablespoon margarine or 1 tablespoon butter |
1 cup leek, sliced into rings (2-3 leeks) |
3 roasted garlic cloves |
1/3 cup all-purpose flour |
3 cups milk (i use 2% milk) or 3 cups half-and-half cream (i use 2% milk) |
kosher salt & pepper |
Directions:
1. Cut spaghetti squash in half and scoop out seeds. Place, cut side down in a baking pan. Add approximately 1 inches water to bottom of the pan and bake for 1 hr at 350 degrees.
2. While squash is baking, sizzle the oil & margarine or butter over medium heat. Mash the roasted garlic into a paste and throw it in the oil with the leeks. Saute until leeks are soft but not browned & garlic paste is incorporated, about 4 minutes.
3. Sprinkle flour into leek mixture. Stir until absorbed, then immediately add the milk all at once, stirring constantly. Cook & stir until thickened & bubbly. Add kosher salt & pepper to taste.
4. When squash is fork tender, scoop it out of skins and toss with the sauce.
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