Spaghetti Squash Parmesan

This recipe was my first experience cooking spaghetti squash, and it went so well! Spaghetti squash = SO tasty! 


Recipe adapted from here.
Ingredients: 1 spaghetti squash (about 1 1/2 pound) 4 tbsp butter 6 tbsp flour 2 chicken bouillon cubes 1/2 cup hot water 1 1/2 cups milk 1/2 cup plus 2 tbsp shredded parmesan cheese 1/4 tsp salt 1/4 tsp pepper
Directions: 1. Cut the squash in half lengthwise. Scoop out the seeds and place the squash halves inside-down on a baking sheet. Bake at 350 for one hour, or until tender. 2. Separate the squash strands with a fork and place in a bowl. Discard shells. Leave the oven on. 3. In a large saucepan, melt butter over medium heat. Add flour and stir. Reduce heat to low and cook, stirring continuously, for 5 minutes. 4. Dissolve bouillon cubes in hot water. Stir into flour mixture. Add the milk slowly and whisk to combine. Cook the sauce, stirring continually, until thickened (about 10 minutes). Add in 1/2 cup parmesan, salt and pepper.  5. Add squash to the sauce and mix well. Spoon the mixture into a 3-quart baking dish. Sprinkle the remaining parmesan on top. 6. Bake about 30 minutes at 350, or until bubbly and golden on top.
(cut lengthwise)
(seeds removed)
(ready for the oven)
(all cooked!)
(strands separated)
(butter and flour)
(sauce cooking)
(adding cheese, salt, and pepper)
(adding spaghetti squash)
(parmesan on top and ready for the oven!)
(all done!)
Ta-da!
Enjoy!