Strands of spaghetti squash are joined by a sweet, creamy butternut squash sauce in this yummy vegetarian main dish that's perfect for fall and winter meals.
Preparation Time
25 mins
Cooking Time
45 mins
Total Time
1 hr 10 mins
Calories
264 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
Step 2
Place butternut squash, cut-sides up, on the prepared baking sheet.
Step 3
Bake in the preheated oven until the insides are soft enough to be scooped out with a spoon, 30 to 40 minutes. Remove from the oven and let cool slightly, then scoop flesh into a food processor and puree until smooth.
Step 4
Meanwhile, place spaghetti squash, cut-sides down, in a microwave-safe container. Add 1 inch of water and microwave on high until insides are soft, about 12 minutes. Let cool slightly, then use a fork to pull out strands of flesh.
Step 5
Transfer pureed butternut squash to a pot with stock, milk, Cheddar cheese, and Parmesan cheese; bring to a boil. Lower heat and simmer until sauce begins to thicken, about 2 minutes. Add pepper, cayenne, nutmeg, and salt and simmer for 5 minutes.
Step 6
Remove from the heat and mix in spaghetti squash.
Step 7
Ladle into bowls and sprinkle each serving with bread crumbs.
Ingredients
¼ teaspoon ground nutmeg
¾ cup milk
½ teaspoon ground black pepper
salt to taste
2 tablespoons grated Parmesan cheese
½ teaspoon cayenne pepper
¾ cup grated Cheddar cheese
1 (1 1/2) pound butternut squash, halved lengthwise and seeded
1 (1 pound) spaghetti squash, halved lengthwise and seeded
