4 servings
This writer isn’t going to claim that the bechamel sauce and cheese drizzle is healthy, but this mac and cheese made with spaghetti squash instead of pasta is fun, delicious, and pretty easy. . I want my children to eat more vegetables. Spaghetti squash got its name from the way the meat forms long, thin strands after roasting. Halve the squash vertically or horizontally. Some ways the seashells become cups, other ways they become boats. If cutting horizontally, remove the stems before baking. When the pumpkin is soft and easy to handle, the bottom can be flattened after cooking. After roasting, use a fork to remove the flesh from the walls of the squash to form spaghetti. Bake until golden and bubbly. See if it interests children.
| 2 | Spaghetti squash cut in half and seeded |
| 1¾ | cup half and half |
| 1 | tablespoon cornstarch |
| 2 | cup grated swiss cheese |
| salt and pepper to taste | |
| A pinch of grated nutmeg | |
| 2 | garlic |
| ½ | Freshly grated parmesan cheese cup |
| 2 | Cut and slice hearty white bread |
| ½ | teaspoon paprika |
| 1 | tablespoon olive oil |
| ¼ | cup chopped fresh parsley |
1. Set the oven to 400 degrees. Have a baking sheet handy.
2. Place the 4 squash pieces cut side down on a baking sheet. Roast for 35 minutes or until shells are tender by piercing with a knife. When they are cool enough, use a fork to scrape the inner walls of each half to form strands of spaghetti. Transfer spaghetti pulp to a large bowl. Place the shell hollow side up on the baking sheet. Leave the oven on.
3. In a small saucepan, bring 1 and 1/2 cups of the half-and-half to a simmer over medium heat.
4. Meanwhile, in a small bowl, whisk remaining 1/4 cup cornstarch in half. Slowly whisk in cornstarch mixture in half. Cook, stirring constantly, until sauce comes to a boil and thickens.
5. Reduce the heat. Add a generous pinch each of salt, pepper, and nutmeg, and stir in 1 1/2 cups of Swiss cheese.
6. Remove the pan from the heat and pour the sauce over the spaghetti. Sprinkle with remaining 1/2 cup Swiss cheese and mix well. Divide pumpkin mixture into shells.
7. In a food processor, pulse the garlic until finely chopped. Add bread and pulse until mixture forms coarse crumbs. Add parmesan cheese and pulse again.
8. Transfer the crumb mixture to a bowl. Stir in paprika, olive oil, parsley and a pinch of salt. Throw well.
9. Cover each shell with the bread crumb mixture. Bake stuffed shells for 15 minutes or until golden brown and bubbly edges.
Caroline Boehm Goodnick
4 servings
This writer isn’t going to claim that the bechamel sauce and cheese drizzle is healthy, but this mac and cheese made with spaghetti squash instead of pasta is fun, delicious, and pretty easy. . I want my children to eat more vegetables. Spaghetti squash got its name from the way the meat forms long, thin strands after roasting. Halve the squash vertically or horizontally. Some ways the seashells become cups, other ways they become boats. If cutting horizontally, remove the stems before baking. When the pumpkin is soft and easy to handle, the bottom can be flattened after cooking. After roasting, use a fork to remove the flesh from the walls of the squash to form spaghetti. Bake until golden and bubbly. See if it interests children.
| 2 | Spaghetti squash cut in half and seeded |
| 1¾ | cup half and half |
| 1 | tablespoon cornstarch |
| 2 | cup grated swiss cheese |
| salt and pepper to taste | |
| A pinch of grated nutmeg | |
| 2 | garlic |
| ½ | Freshly grated parmesan cheese cup |
| 2 | Cut and slice hearty white bread |
| ½ | teaspoon paprika |
| 1 | tablespoon olive oil |
| ¼ | cup chopped fresh parsley |
1. Set the oven to 400 degrees. Have a baking sheet handy.
2. Place the 4 squash pieces cut side down on a baking sheet. Roast for 35 minutes or until shells are tender by piercing with a knife. When they are cool enough, use a fork to scrape the inner walls of each half to form strands of spaghetti. Transfer spaghetti pulp to a large bowl. Place the shell hollow side up on the baking sheet. Leave the oven on.
3. In a small saucepan, bring 1 and 1/2 cups of the half-and-half to a simmer over medium heat.
4. Meanwhile, in a small bowl, whisk remaining 1/4 cup cornstarch in half. Slowly whisk in cornstarch mixture in half. Cook, stirring constantly, until sauce comes to a boil and thickens.
5. Reduce the heat. Add a generous pinch each of salt, pepper, and nutmeg, and stir in 1 1/2 cups of Swiss cheese.
6. Remove the pan from the heat and pour the sauce over the spaghetti. Sprinkle with remaining 1/2 cup Swiss cheese and mix well. Divide pumpkin mixture into shells.
7. In a food processor, pulse the garlic until finely chopped. Add bread and pulse until mixture forms coarse crumbs. Add parmesan cheese and pulse again.
8. Transfer the crumb mixture to a bowl. Stir in paprika, olive oil, parsley and a pinch of salt. Throw well.
9. Cover each shell with the bread crumb mixture. Bake stuffed shells for 15 minutes or until golden brown and bubbly edges.
