Meet squash and cheese:
Squash and cheese is mac and cheese’s slightly lighter, more golden cousin. I wasn’t sure we’d get along at first, but they pair surprisingly well—especially when other vegetables don’t try to steal the spotlight.
I admit the appeal likely comes from the cheese, but that’s part of the dish’s charm. The flavors blend so naturally that the squash almost disappears into comfort-food bliss.
I made a simple cheese sauce with what I had on hand: skim milk and a shredded parmesan-asiago blend. It was delicious, but feel free to use any cheese you prefer. This recipe is adaptable—there are no strict rules. Make it yours.
Finish with fresh basil for brightness. Tomatoes would be lovely too, but I didn’t have any. I’m not one to run out for a single ingredient, but the basil made a perfect finishing touch.
Squash and Cheese
Ingredients:
- 1 spaghetti squash
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup skim milk (or milk of your choice)
- 1/3 cup shredded cheese (parmesan + asiago blend used here)
- Pinch of nutmeg
- Salt and pepper to taste
- Fresh basil to garnish
Directions:
- Preheat the oven to 375°F (190°C).
- Slice the spaghetti squash in half and place cut-side down in a baking dish with a little water. Bake for 20–30 minutes, until the flesh is tender and easily scraped into strands.
- While the squash bakes, make the cheese sauce: melt the butter in a skillet over medium heat, whisk in the flour to form a roux, then gradually add the milk and nutmeg. Stir in the shredded cheese, reduce the heat to low, and stir constantly until the sauce is smooth and thickened.
- Remove any seeds from the squash if you haven’t already, then use a fork to scrape the flesh into spaghetti-like strands. Transfer the strands to a bowl.
- Pour the cheese sauce over the squash strands and gently combine. Season with salt and pepper, then garnish with fresh basil.
Comforting, simple, and easy to adapt—squash and cheese is a lighter take on a classic favorite. Serve it warm and enjoy. I have to check on mac and cheese too; I wouldn’t want it feeling neglected.