Ingredients:

  • 1 large Spaghetti Squash (approx. 3.5 lb)
  • 2 Tbsp Olive Oil
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Black Pepper
  • 4 Tbsp Unsalted Butter
  • 4 Tbsp All-Purpose Flour
  • 3 cups Whole Milk
  • 1 tsp English Mustard Powder or Dijon
  • Pinch Ground Nutmeg
  • Salt and White Pepper To taste
  • 8 oz Sharp Mature Cheddar, freshly grated (divided)
  • 4 oz Gruyère or Monterey Jack, freshly grated
  • 1/2 cup Panko Breadcrumbs
  • 1 Tbsp Melted Butter

Instructions:

  1. Preheat oven to 400°F (200°C). Carefully halve the spaghetti squash lengthwise, scoop out seeds and stringy pulp.
  2. Drizzle the cut side of the squash halves with olive oil, salt, and pepper. Place cut-side down on a baking sheet. Roast for 40–45 minutes, or until the squash is tender and slightly caramelised.
  3. Once cool enough to handle, use a fork to scrape out the strands. Transfer the strands to a bowl lined with kitchen or paper towels. Pat the squash thoroughly to remove excess moisture. Set aside.
  4. Make the Roux: In a medium saucepan, melt the 4 Tbsp of butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly until lightly nutty.
  5. Form the Béchamel: Slowly pour in the cold milk, whisking continuously to prevent lumps. Bring the sauce to a gentle simmer. Reduce heat to low and cook for 5–7 minutes until thickened enough to coat the back of a spoon.
  6. Add Flavour and Cheese: Remove the saucepan from the heat. Stir in the mustard powder, nutmeg, salt, and white pepper. Gradually stir in 6 oz of the grated Cheddar and all the Gruyère/Jack cheese until smooth and fully melted.
  7. Combine: Gently fold the dried spaghetti squash strands into the warm cheese sauce. Ensure all strands are evenly coated.
  8. Transfer: Pour the mixture into a prepared 9x13 inch baking dish.
  9. Prepare Topping: In a small bowl, combine the Panko breadcrumbs with 1 Tbsp of melted butter. Sprinkle the remaining 2 oz of grated Cheddar evenly over the squash mixture, followed by the buttered Panko.
  10. Bake for 15–20 minutes at 400°F (200°C), or until the sauce is bubbling and the Panko topping is deep golden brown and crispy.
  11. Allow the dish to rest for 5–10 minutes before serving. This helps the sauce set up and prevents the dish from being too runny.