Baked Spaghetti Squash w/ Blue Cheese Sauce

First things first, the winner of the Happiest Little Baker Giveaway is Valerie!  However, HLB is also  going to give the first 50 readers that sign up 10% off using the coupon code SIRIOUSLY10.  Go, go and join (they even have allergy-friendly kits).  My kids are already talking about next month's box :)

Now, on to this wonderfully delicious baked spaghetti squash recipe.  I was at a cooking class last week with my mom and some friends, and it was centered around root vegetables.  One thing the chef prepared was this baked spaghetti squash with a blue cheese sauce.  Any vegetable that disguises as a pasta is my kind of vegetable, especially smothered in a creamy, salty, tangy sauce.  This tastes sinfully good, but is much better for you than a bowl of fettuccine alfredo... right?  A perfect Thanksgiving side dish, this would be... signed, Yoda.    

Baked Spaghetti Squash w/ Blue Cheese Sauce

(Serves 4-6)

Printable Recipe

1 large spaghetti squash

Salt and pepper

2 Tbsp chopped fresh sage

1 Tbsp olive oil

1 tsp butter

1 small shallot, chopped

2 cloves garlic, minced

1 Tbsp flour

1 cup chicken stock

1/2 cup heavy cream

1/3 cup blue cheese crumbles

1 Tbsp chopped parsley

1/3 cup bread crumbs

Pinch of cayenne 

Preheat oven to 400 degrees.  Carefully slice the spaghetti squash in half and scoop out the seeds with a spoon, discard.  Place both halves on a baking sheet, flesh side up, and drizzle with olive oil and sprinkle with salt and pepper.  Roast for about 30 minutes, until the skin begins to wrinkle and golden.  Remove, let cool slightly, and then scrape out the spaghetti squash "noodles" with a fork.  Place in a casserole dish, drizzle with some olive oil, add the sage and toss.  Season to taste with salt and pepper.  Set aside.

Over the stove in a medium-sized skillet, heat the tablespoon of olive oil and butter over medium heat.  Add the shallots and garlic, and sauté until fragrant, a few minutes.  Add the flour and whisk continuously until there are no lumps.  Whisk in the chicken stock and cream, stirring frequently until sauce begins to thicken.  Lastly, add the blue cheese and parsley, continuing to whisk.  Season to taste with salt and pepper.  Pour sauce over spaghetti squash and toss to combine.  Sprinkle the top with bread crumbs and place back in the 400 degree oven, just until the bread crumbs turn golden and the sauce starts to bubble.