I’m not sure if you’re like me, but the first time I was introduced to a Spaghetti Squash in my veggie box I had no idea what to do with it! Therefore, I treated it the same as I would have done a Butternut Squash, by simply roasting it and adding it to soups.
Well, given that I had to find a new and exciting recipe for The Winds of Change, I discovered a number of ways to use this variety of squash. Mainly they involved treating it just like spaghetti or noodles – funny that! Seems it can be used with a carbonara sauce, a bolognese sauce or just with herbs. A selection of those recipes can be found here.
The dish that I decided to try was the Spaghetti Squash Gratin, and to my astonishment it came out really well. Maybe a little too much white sauce, but it was very tasty nonetheless!
Ingredients (serves 8)
- 1 cup low-sodium chicken broth
- 1 cup whole milk
- 2 garlic cloves, smashed and peeled
- 3 tablespoons all-purpose flour
- 1 tablespoon unsalted butter
- 1 to 2 anchovy fillets, chopped
- 3 teaspoons chopped fresh sage leaves
- 5 cups Roasted Spaghetti Squash
- Coarse salt and ground pepper
- 3/4 cup fresh breadcrumbs
- 2 tablespoons grated Parmesan
- Preheat oven to 375 degrees.
- In a small pot, bring broth, milk, and garlic to a boil over medium-high and cook 1 minute.
- Pour into a medium bowl, then slowly add flour, whisking constantly.
- In pot, melt butter over medium. Add anchovies and 2 teaspoons sage and cook, stirring, 1 minute.
- Return broth mixture to pan, bring to a simmer, and cook until thickened, 6 minutes. Discard garlic.
- Add squash to sauce and season with salt and pepper.
- Transfer to a 2-quart shallow baking dish.
- In a small bowl, combine 1 teaspoon sage, breadcrumbs, and Parmesan and sprinkle over squash.
- Bake until top is golden brown and mixture is bubbling at edges, 20 to 25 minutes.
The Wellness Almanac 
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