I’ve been wanting to cook with spaghetti squash for a while. Spaghetti squash recipes are all the rage on pinterest right now. I think that’s what got me thinking about cooking with it. I also have TONS of fresh vegetables in my fridge right now that I need to cook up ASAP before they all go bad. I always do this. I buy too much fresh produce because everything looks so good in the store and because I love vegetables. Portabella mushrooms and leeks were among the veggies I purchased this time along with the spaghetti squash. I also bought cabbage, carrots, iceberg lettuce, cucumbers, cherry tomatoes, regular tomatoes, baby zuccini and a vegetable stir-fry mix from Trader Joes (which had tons of yummy fresh vegetables already chopped up for me). Needless to say, I’ve been eating A LOT of veg.
This was my first time cooking with spaghetti squash and it was fun, very easy, and obviously a healthy alternative to pasta. Also, because I wasn’t eating actual pasta, I felt like I could make the sauce a little more decadent. The sauce started out as a classic bechamel sauce (a white sauce consisting of milk thickened by a butter and flour roux) and then I added a whole bunch of sharp white cheddar cheese and parmesan cheese to the already thick and creamy sauce. I also sauteed some leeks and mushrooms and added that to the sauce. It was the perfect accompaniment to the spaghetti squash. If you don’t like spaghetti squash, you can obviously serve the sauce over pasta but really spaghetti squash is so much fun! It’s also so versatile. This will not be my last time cooking with it. Continue reading