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Two recipes in one! Savor the wholesome comfort of our Roasted Spaghetti Squash, a simple yet satisfying dish that highlights the natural sweetness of this garden gem. For a more indulgent treat, elevate it to a whole new level with our Rich and Cheesy Alfredo Spaghetti Squash, where tender strands are luxuriously coated in a creamy Alfredo sauce, making every bite a rich and decadent experience.

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Yields4 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

Ingredients

Simple Roast
 1 Oak Spring Farm spaghetti squash, halved lengthwise and seeded
 2 tbsp olive oil
 salt and black pepper
Cheesy Baked Topping
 1 tbsp Daily Crisis butter
 1 clove Oak Spring Farm garlic, finely minced or made into a paste
 1 tbsp all purpose flour
 1 cup milk or half and half
 small bunch of Oak Spring Farm parsley leaves, finely chopped
 1 cup parmesan cheese, freshly and finely grated
 salt and black pepper
 1 tbsp olive oil
 ½ cup panko bread crumbs

Directions

1

For this recipe, we're first going to show how to make a simple and light roast squash, then we'll show a way to extend that into a rich and creamy take on Spaghetti Alfredo.

Simple Roast
2

Preheat oven to 450° F. Brush each cut side of the squash with 1 tbsp olive oil and then season generously with salt and black pepper. Place the squash cut side down on a parchment-lined baking sheet and roast for 30-45 minutes or until squash is tender when poked with a fork and has gained some color on the cut side.

3

Flip the squash and use a fork to scrape and separate the squash strands to form "spaghetti".

If you are looking for a simple roast squash, this is ready to serve! You can garnish it with a drizzle of olive oil, a sprinkle of parmesan cheese and some chopped parsley.

If you'd like something richer, continue with the next steps...

Cheesy Alfredo Bake
4

In a small saucepan, make a roux by first melting the butter over a medium-low heat. Add the garlic and allow it to become aromatic (but not browned!) in the butter before finally adding the flour. Using a whisk or fork, keep the mixture moving and allow the flour to take on a slight toffee color. The raw flour smell should be replaced by a warm nutty smell. Keep a close eye on this as it can burn easily.

5

When the roux is ready, turn off the heat. Whisking vigorously, slowly pour the milk into the roux. It may seem lumpy at first, just keep whisking and adding the milk and it will come together. When all the milk has been added turn the heat back on low and stir continuously until the mixture thickens to a good sauce, it should coat the back of a spoon.

6

Add the chopped parsley and then 3/4 cup parmesan cheese and stir until the sauce is uniform and smooth. Season with salt and black pepper. Pour half of the sauce into each squash.

7

In a small bowl, stir together the remaining parmesean, 1 tbsp olive oil, and the panko bread crumbs. Sprinkle this mixture over the cut and saucy side of the squash bowls. Return them to the oven and bake for a further 20 minutes, until the sauce is nice a bubbly and the breadcrumb mixture is a golden brown. Let cool for 5 minutes and then serve!

DifficultyBeginner

Ingredients

Simple Roast
 1 Oak Spring Farm spaghetti squash, halved lengthwise and seeded
 2 tbsp olive oil
 salt and black pepper
Cheesy Baked Topping
 1 tbsp Daily Crisis butter
 1 clove Oak Spring Farm garlic, finely minced or made into a paste
 1 tbsp all purpose flour
 1 cup milk or half and half
 small bunch of Oak Spring Farm parsley leaves, finely chopped
 1 cup parmesan cheese, freshly and finely grated
 salt and black pepper
 1 tbsp olive oil
 ½ cup panko bread crumbs

Directions

1

For this recipe, we're first going to show how to make a simple and light roast squash, then we'll show a way to extend that into a rich and creamy take on Spaghetti Alfredo.

Simple Roast
2

Preheat oven to 450° F. Brush each cut side of the squash with 1 tbsp olive oil and then season generously with salt and black pepper. Place the squash cut side down on a parchment-lined baking sheet and roast for 30-45 minutes or until squash is tender when poked with a fork and has gained some color on the cut side.

3

Flip the squash and use a fork to scrape and separate the squash strands to form "spaghetti".

If you are looking for a simple roast squash, this is ready to serve! You can garnish it with a drizzle of olive oil, a sprinkle of parmesan cheese and some chopped parsley.

If you'd like something richer, continue with the next steps...

Cheesy Alfredo Bake
4

In a small saucepan, make a roux by first melting the butter over a medium-low heat. Add the garlic and allow it to become aromatic (but not browned!) in the butter before finally adding the flour. Using a whisk or fork, keep the mixture moving and allow the flour to take on a slight toffee color. The raw flour smell should be replaced by a warm nutty smell. Keep a close eye on this as it can burn easily.

5

When the roux is ready, turn off the heat. Whisking vigorously, slowly pour the milk into the roux. It may seem lumpy at first, just keep whisking and adding the milk and it will come together. When all the milk has been added turn the heat back on low and stir continuously until the mixture thickens to a good sauce, it should coat the back of a spoon.

6

Add the chopped parsley and then 3/4 cup parmesan cheese and stir until the sauce is uniform and smooth. Season with salt and black pepper. Pour half of the sauce into each squash.

7

In a small bowl, stir together the remaining parmesean, 1 tbsp olive oil, and the panko bread crumbs. Sprinkle this mixture over the cut and saucy side of the squash bowls. Return them to the oven and bake for a further 20 minutes, until the sauce is nice a bubbly and the breadcrumb mixture is a golden brown. Let cool for 5 minutes and then serve!

Roast Spaghetti Squash Two Ways