Spaghetti Squash 'n Cheese Recipe

Ingredients

• A fun and new way to eat spaghetti squash. From now on your family will enjoy eating their veggies! I sure did:)
• Spaghetti Squash 'n Cheese
• 5 1/2 cups spaghetti squash, cooked
• (about 2 medium)
• 1 T olive oil
• 1 T butter
• 2 cloves garlic, minced
• 1/4 cup flour
• salt and peeper to taste
• 2 cups milk
• 1/2 cup beer or broth
• 8 oz Velveeta cheese, cubed
• 1/2 lb. thick slices of bacon, cooked until crisp
• one sleeve buttery crackers, crushed
• 3 T cold butter, cubed
• Preheat oven to 350
• Lightly butter a 13 x 9 in baking dish
• Cut the squash in half, lengthwise
• Remove and discard seeds
• Place squash, upside down, in a shallow baking dish
• Prick outer skin with a fork
• Add a 1/2 inch of water
• Bake for 45 minutes
• Turn squash over, bake an additional 20 minutes, or until tender
• Remove from oven
• Remove from shallow baking dish
• Set aside until cool enough to handle
• Separate the strands of squash with a fork
• Spoon spaghetti strands into prepared 13 x 9 inch dish
• Discard shells
• Heat butter and oil in medium skillet over medium heat
• Add garlic, cook 2 minutes
• Whisk in flour, season with salt and pepper
• Reduce heat to low and cook, stirring constantly, 3-4 minutes
• Add milk, beer or broth and continue whisking, raising heat to medium-high
• Whisk until mixture comes to a boil becomes smooth and thick, about 2 minutes
• Once mixture becomes thick, remove from heat
• Add cubed cheese and mix well until cheese is melted
• Sprinkle crumbled bacon over squash
• Stir cheese sauce and pour over bacon and squash
• Loosely cover with foil and bake for 45 minutes
• Remove from oven
• Sprinkle crushed crackers over squash, dot with cold cubed butter
• Bake for an additional 15 minutes, uncovered, until golden brown and bubbly
View Full Recipe at Turnips 2 Tangerines