Cheesy Spaghetti Squash with Roasted Garlic, Browned Butter & Sage

We like to add cheese to everything, and spaghetti squash is no exception! A creamy cheese sauce with browned butter, sage, and roasted garlic bring plenty of warmth to this comforting dish.

They say cutting the squash into rings makes for the longest "spaghetti" strands. This is because the crosswise cuts follow the direction of the strands. So we gave it a try and (spoiler) it turned out pretty well!

The final result is so tasty - kind of like a lighter take on mac-and-cheese, and you won't even miss the pasta. The squash is mild in taste, has a satisfying bite to it, and the oven-roasted flavours bring a sweet nuttiness that you just don't get otherwise.

Creamy Cheesy Spaghetti Squash

Serves 4

 

Ingredients

Squash:

• 1 large spaghetti squash, or 2 small
• 1 head garlic, halved crosswise
• Olive oil to coat

 Cheese sauce:

• 2 tbsp butter
• 3-4 sage leaves
• 2 tbsp flour
• 1 to 1-½ cups whole milk
• 1-½ cups shredded cheese (we blended our Mt. Moriarty and Qualicum Spice, but you could also use Monterey Jill if you like it milder)
• ½ tsp salt, or to taste

 

Directions

1. Preheat oven to 400°F (200°C). Slice spaghetti squash into 1 to 1-½ inch rings and discard pulp. Brush or rub all sides of the squash with olive oil and place on a baking sheet. Place the garlic on the baking sheet as well, cut side up, and drizzle with olive oil. Roast in oven for 30-35 minutes or until fork tender (you should be able to tease out the squash strands without too much effort).

 

2. While the squash roasts, prepare the cheese sauce. Melt butter in a saucepan over medium heat and throw in a few sage leaves until the butter has browned.

 

3. Remove the sage and set aside. Add flour, whisking until incorporated.

4. Add 1 cup of milk gradually, whisking all the while. You may or may not need the other 1/2 cup later on, depending on the moisture in the roasted squash (see recipe notes).

 

5. When the mixture has thickened, add the shredded cheese. Remove from heat and stir until melted; cover.

 

6. Once the squash is done cooking* and has cooled enough to touch, tease the strands out with a fork. Remove the garlic cloves from the peel and crush. Add the squash and garlic to the cheese sauce. Gently combine, adding more milk if needed. Salt/season to taste and serve, topping with crispy sage leaves if desired.

*if the squash needs more cooking time but the garlic looks done, remove the garlic from the oven and allow the squash to continue roasting.

 
 

 

Notes: 

• Watch your fingers! The squash can be hazardous to cut, especially if it's a little less ripe. So be careful!

 

• High temp, short time is the secret to clean strands that resemble spaghetti. Longer and lower causes it to lose texture and become mush.

 

• Since the moisture content varies in squash, we start with just 1 cup of milk in the sauce and add more later (if needed) to avoid it becoming watery. The ripeness of the squash, cooking time, temperature, and method all influence how much water the squash releases.

 

• Once baked, the squash skin is quite hard and sharp. Be sure that none makes its way into your dish (we speak from experience).

 

• For a little extra richness, substitute up to 1/2 cup of milk for heavy cream.

 

• Variation: top with crispy bacon pieces and crushed sage.