How To Make Spaghetti Squash with Bechamel Sauce
Here’s a vegetarian spaghetti squash dish that a crowd will enjoy. Squash and sweet potatoes are combined with bechamel sauce and baked for a golden finish.
Serves:
Ingredients
- 1spaghetti squash
- 1sweet potato,peeled and grated
- 3whole cloves
- 1small onion,peeled
- 1bay leaf
- ¼cupbutter
- ½cupgluten-free all purpose baking flour
- 2cupswarm milk
- salt,to taste
- ground white pepper,to taste
Instructions
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Preheat the oven to 375 degrees F. Place spaghetti squash in a baking dish.
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Bake in the preheated oven for about 1 hour until squash is tender when pricked with a fork. Remove from oven and set aside until almost completely cooled. Cut in half and remove seeds using a spoon.
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Shred squash meat using a fork and discard the peel.
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Combine shredded spaghetti squash and sweet potato in a bowl. Press cloves into peeled onion.
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Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the butter will just begin to bubble.
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Whisk in flour to form a thick paste just like the consistency of cake frosting. Pour in warm milk, 2 tablespoons at a time, and keep stirring until sauce thickens.
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Add onion and bay leaf to milk mixture, cover, and simmer over low heat, stirring from time to time to prevent burning for 20 minutes.
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Preheat the oven to 350 degrees F. Grease a baking dish.
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Remove onion and bay leaf from bechamel sauce and and season sauce with salt and pepper. Pour sauce over spaghetti squash-sweet potato mixture and mix well.
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Transfer spaghetti squash mixture into the prepared baking dish.
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Bake in the preheated oven for 50 to 60 minutes until top is golden brown.
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Serve and enjoy.
Nutrition
- Calories: 300.06kcal
- Fat: 16.26g
- Saturated Fat: 9.73g
- Trans Fat: 0.47g
- Monounsaturated Fat: 4.04g
- Polyunsaturated Fat: 0.99g
- Carbohydrates: 33.13g
- Fiber: 3.29g
- Sugar: 11.10g
- Protein: 6.94g
- Cholesterol: 42.70mg
- Sodium: 704.79mg
- Calcium: 182.96mg
- Potassium: 427.39mg
- Iron: 0.85mg
- Vitamin A: 390.12µg
- Vitamin C: 4.27mg
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