Twice-Baked Spaghetti Squash with Spelt
A hearty take on mac and cheese using spaghetti squash and spelt in place of traditional noodles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: vegetarian main course
Ingredients
Scale
- 1 spaghetti squash (halved and cooked)
- 1 cup cooked spelt
- 1 tablespoon unsalted butter
- 1 small shallot
- 1 tablespoon flour
- 3/4 cup whole milk
- 1/2 cup cheddar cheese (plus extra for topping)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup panko
- Chives, for serving
Instructions
- Heat oven to 400˚F.
- In a small pot, melt butter over medium-low heat. Add the shallot and saute until translucent and fragrant, 4 to 5 minutes. Add in the flour and cook for one minute. Measure in milk, salt, and pepper. Let cook until thickened, stirring often. Remove from the heat. Add in the cheese and stir until cheese has melted.
- Scrape out the squash into a bowl. Stir in the spelt berries and add the cheese sauce to the bowl. Stir until everything is well combined. Divide the mixture back into to two halves of the spaghetti squash. Sprinkle the tops with the panko and extra shredded cheese.
- Bake the squash until the cheese is melted and the panko has browned, 25 to 30 minutes. Sprinkle with chives before serving.
Notes
Tips & Tricks: To cook the spaghetti squash: cut in half, remove the seeds, and place upside down in a pan. Add ¼” of water and roast until the squash is tender.
Stock up: get the pantry ingredients you will need: panko, spelt
Nutrition: see the information.
Nutrition
- Calories: 462
- Sugar: 12.1
- Sodium: 856
- Fat: 20.6
- Carbohydrates: 56.5
- Fiber: 8
- Protein: 18.1
- Cholesterol: 53.2
Find it online: https://naturallyella.com/twice-baked-spaghetti-squash/