Spaghetti Squash Mac N Cheese (Source: Jo and Sue)
2 tablespoons flour
Salt & pepper (to taste)
1 cup milk
1 cup Tex Mex shredded cheese
5 cups cooked spaghetti squash
1/4 cup green pepper, diced
1 green onion, diced
1/4 cup frozen peas
3 tablespoons fresh parmesan cheese
Preheat oven to 350F. Wash your squash, cut in half and scrape out the seeds. Place cleaned squash face down on a baking sheet and bake for 1 hour. Remove from oven, cool, and remove the squash from the rind with a fork and put into a large bowl. Set aside.
Prepare a baking dish and set aside.
In a saucepan, combine the flour, salt and pepper. Over medium heat, gradually add the milk tot he flour mixture whisk until smooth. Heat and stir (constantly) until it thickens. Remove from the heat and add in the Tex Mex cheese. Stir until the cheese has melted (this is pretty quick) and the mixture is smooth.
Pour the cheese sauce over the spaghetti squash. Add in the green pepper, green onion and frozen peas. Mix well - get that cheese sauce into the squash! Pour into the prepared casserole dish, sprinkle with parmesan cheese. Bake for 20 minutes, until the parmesan cheese is melted and the squash is heated through.
I think this would make a nice side dish for a meal. When I first saw the recipe I imagined this dish replacing our Sunday homemade mac n cheese, but it won't. It's a good accompaniment for a larger meal, not a meal in itself. Having said that though, it was good. I quite liked it, and will certainly give it another go!