Comfort food always tastes better on a cold and rainy day. When I’m looking for a little pick me up. There’s something about that ooey gooey cheese-y taste that brings me back to childhood. Maybe it’s the fact that I lived off of Stouffer’s Mac & Cheese for a wee stretch… Either way, I almost always end up in better mood after eating some cheese-y goodness. So now that I’m adult and I have to responsible for what I eat, I sneak in some greens in the way of frozen peas, and as a special treat, who doesn’t like a little extra protein? Bacon crumbles are the perfect way to bring this dish from “oh cool another spaghetti squash bowl” to OMG you made that at home? Trust me, there’s something about the presentation that will have everyone in awe of your culinary skills. At least my co-workers are…
1 medium spaghetti squash
1 cup of milk
1 cups of cheddar cheese
1 1/2 tablespoons of butter
2 tbsp flour
1 tablespoon of kosher salt
1 cup frozen peas
5 strips of bacon, cooked and chopped
breadcrumbs, to top
Preheat the oven to 375°F and line a cookie sheet with foil. Cut each squash in half lengthwise and then use a spoon to scrap out the seeds and the darker yellow strands that the seeds are attached to.
Season the inside of each squash with salt and pepper and then place each half face down on the baking sheet. Roast in the oven for 30-45 minutes, depending on the size. You can test to see if it’s done by scraping the inside with a fork. Shred out all of the sides of the squash into a large bowl and save the shells for later. Set aside.
In a small saucepan, heat up your milk to a simmer, remove from heat, and then set aside. In a medium pan, over medium heat, melt your butter. Once fully melted, whisk in flour. Add in the warm milk and whisk that all together for about 5 minutes until the sauce has thickened.
Add in the cheese to the flour mixture continuing to stir until the cheese is thoroughly melted and combined. Combine the cheese with the squash, frozen peas and half of the chopped bacon and mix thoroughly, and then fill the 2 empty spaghetti squash shells with the squash cheese mixture.
Top with some bread crumbs and bake for 10 minutes at 375 degrees or until the bread crumbs are toasted and browned. Top with remaining bacon bits.
Adapted from B.Britnell.