Ingredients:

  • 1 medium spaghetti squash (1360 g)
  • 30 ml olive oil
  • 3 g salt
  • 1 g black pepper
  • 30 g unsalted butter
  • 16 g all-purpose flour
  • 240 ml whole milk
  • 225 g sharp cheddar cheese, freshly shredded
  • 50 g parmesan cheese, grated
  • 1 g garlic powder
  • 1 g smoked paprika

Instructions:

  1. Preheat your oven to 220°C. Halve the squash lengthwise and scoop out the seeds with a spoon.
  2. Brush the flesh with 30 ml olive oil and season with 3 g salt and 1 g black pepper.
  3. Roast cut side down for 30-35 minutes until the skin is slightly charred and the flesh yields easily to a fork.
  4. Melt 30 g butter in a saucepan over medium heat. Whisk in 16 g flour and cook for 1 minute until it smells nutty and looks golden.
  5. Gradually pour in 240 ml whole milk, whisking constantly until bubbles break the surface and the sauce thickens.
  6. Remove from heat and stir in 225 g cheddar, 50 g parmesan, 1 g garlic powder, and 1 g smoked paprika until the sauce is velvety and smooth.
  7. Use a fork to scrape the squash into strands, leaving them inside the shell or transferring them to a baking dish.
  8. Fold in the cheese sauce until every strand is coated.
  9. Broil on high for 3-5 minutes until the cheese is bubbling and mahogany colored.