Ingredients:

  • 1 medium spaghetti squash (about 2-3 pounds/900g-1.4kg), halved lengthwise and seeded
  • 1 tablespoon olive oil (15 ml)
  • ½ teaspoon sea salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • 4 tablespoons unsalted butter (57g)
  • 4 tablespoons all-purpose flour (30g)
  • 3 cups whole milk (710ml), warmed
  • ½ teaspoon sea salt (2.5 ml)
  • ¼ teaspoon white pepper (1.25 ml)
  • Pinch of ground nutmeg (optional)
  • 1 cup shredded Gruyère cheese (115g)
  • ½ cup grated Parmesan cheese (50g), plus extra for topping
  • 2 tablespoons chopped fresh parsley (3g)
  • 1 clove garlic, minced (3g)

Instructions:

  1. Preheat oven to 400°F (200°C). Drizzle squash halves with olive oil, season with salt and pepper. Place cut-side down on a baking sheet and roast until tender, about 35-40 minutes. Let cool slightly.
  2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in warm milk until smooth. Bring to a simmer, whisking constantly, until thickened, about 5-7 minutes. Season with salt, white pepper, and nutmeg (if using).
  3. Use a fork to scrape the squash flesh into strands.
  4. In a large bowl, combine the spaghetti squash, béchamel sauce, Gruyère cheese, Parmesan cheese, chopped parsley, and minced garlic. Mix well.
  5. Pour the squash mixture into the prepared baking dish. Sprinkle with extra Parmesan cheese. Bake until golden brown and bubbly, about 20 minutes.
  6. Let cool slightly before serving.