Ingredients
4 spaghetti squash, halved and seeded
1/4 c. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 tbsp. butter
3 cloves garlic, minced
3 tbsp. all-purpose flour
1/2 c. milk
1/2 c. low-sodium chicken broth
1/2 c. shredded mozzarella
1/2 c. shredded Parmesan
1/3 c. shredded provolone
1/3 c. shredded fontina
Chopped fresh parsley, for garnish
Preparation
Step 1Preheat oven to 400°. On a large rimmed baking sheet, set the squash cut side up; brush with olive oil and season generously with salt and pepper. Bake cut side down until tender, 45 minutes. Step 2Make sauce: In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then stir in flour and whisk until golden, 2 minutes. Stir in milk and broth and whisk until combined. Combine all the cheeses in a large bowl and stir the mix into the skillet, reserving 1/2 cup for topping. Whisk constantly until creamy. Season with salt and pepper.Step 3Scoop out spaghetti squash, leaving a shell around the skin and add to skillet. Stir until completely combined, then return to squash boats. Heat broiler on high.Step 4Top with remaining cheese and broil until golden. Garnish with parsley and serve.
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