Ingredients:

  • 1 medium Spaghetti Squash (approx. 1.2 kg / 2.5 lb)
  • 1 Tbsp Olive Oil (15 ml)
  • 1 tsp Kosher Salt (5 g)
  • ½ tsp Freshly Ground Black Pepper (2 g)
  • 4 Tbsp Unsalted Butter (56 g)
  • 4 Tbsp All-Purpose Flour (30 g)
  • 2 ½ cups Whole Milk, warmed slightly (590 ml)
  • 1 tsp Dry Mustard Powder
  • ½ tsp Nutmeg, freshly grated
  • ½ tsp White Pepper
  • 6 oz Sharp Mature Cheddar, grated (170 g)
  • 4 oz Monterey Jack or Gruyère, grated (115 g)
  • 1 tsp Kosher Salt (Adjust to taste)
  • ½ cup Panko Breadcrumbs (approx. 50 g)
  • 1 Tbsp Unsalted Butter, melted (15 g)

Instructions:

  1. Preheat oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds and stringy pulp.
  2. Rub the squash halves with olive oil, salt, and pepper. Place cut-side down on a lined baking sheet.
  3. Roast for 35 to 40 minutes, or until the flesh is easily pierced. Once cool enough to handle, use a fork to scrape the flesh into noodle-like strands and set aside in the baking dish.
  4. In a saucepan, melt the 4 Tbsp of butter over medium heat. Whisk in the flour until a smooth paste (the roux) forms. Cook, stirring constantly, for 1–2 minutes until the roux smells slightly nutty.
  5. Slowly pour in the warm milk, whisking vigorously the entire time to prevent lumps. Bring the mixture to a simmer, stirring continuously. Reduce the heat to low and cook for 5–7 minutes until the sauce coats the back of a spoon (Béchamel).
  6. Remove the Béchamel from the heat. Stir in the mustard powder, nutmeg, and white pepper. Gradually add the grated cheddar and Monterey Jack cheeses, stirring until completely melted and smooth. Season with additional salt to taste.
  7. Pour the cheese sauce over the spaghetti squash strands in the casserole dish. Gently mix until the strands are completely coated.
  8. In a small bowl, toss the Panko breadcrumbs with the melted butter. Sprinkle evenly over the top of the squash mixture.
  9. Bake for 15–20 minutes, or until the sauce is bubbly around the edges and the Panko topping is golden brown and crisp.
  10. Let rest for 5 minutes before serving.