I have a new love interest. He's short and squat and quite a bit yellow. He hangs around with the vegetables in the garden but, when you get him home to the privacy of your kitchen, he turns into pasta. Dreamy, forbidden, empty carbs, pasta. Yes, my new love is a veggie in a carb suit. What's not to love about that?
1 Spaghetti squash
1 Tablespoon butter
2 Cloves garlic, minced
2 Tablespoons all purpose flour
1 Cup low fat milk
1/2 Cup grated Parmesan cheese
2 Tablespoons scallions or chives, chopped
1/4 Cup seasoned panko breadcrumbs
2 Teaspoons olive oil
Salt & pepper to taste
Melt the butter in a large skillet and add the garlic. Cook on low heat for a couple of minutes until it begins to soften. Add the flour and whisk to incorporate it into the butter. Add the milk and whisk continuously until the butter/flour mixture is fully incorporated and there are no lumps. The sauce will thicken. Add in the Parmesan cheese and herbs and remove from the heat. When the squash is cooked and shredded, add it to the sauce, mix thoroughly and season with salt and pepper.
In a small bowl, combine the breadcrumbs with the olive oil and sprinkle on top of the squash mixture. Bake in a 400 degree oven for approximately 20 minutes or until the breadcrumbs are a light golden brown. Makes about 2 generous servings.