It feels like forever since I last posted a Secret Recipe Club recipe! My group had December off, so it really has been since November that I posted. The nice part is, it gave me a long time to find and make this month's recipe.
I was assigned to our group leader, Debbi's blog, Debbi Does Dinner...Healthy. I've made some of her recipes before, so I knew I wouldn't have any trouble finding a great recipe to make. As I browsed through her extensive recipe index, I was intrigued by recipes like Cheesy Chimichangas, Amish Bread Pancakes, and Fiesta Corn Chowder. I'm sure those recipes, along with others, will be making an appearance in my kitchen soon!
Ultimately, I chose to make her Spaghetti Squash Mac and Cheese. I knew Mike and Summer would like the cheesy aspect, and I love finding new recipes for spaghetti squash. I made a few adjustments to the recipe like omitting the jalapenos so Summer could eat it, and adjusting the measurements to use an entire squash, but Mike and I really enjoyed this dish. (Summer wasn't a fan of the spaghetti squash but loved the sauce!) It came together quickly and made enough for us to enjoy it as a side dish for dinner as well as leftovers for lunches! I served ours with chicken and a side salad.
**Sorry for the lack of, and poor quality of, pictures. It's winter in Michigan and the light fades quickly around dinner time. I intended to photograph served portions of the dish the next day but when I went to get it from the fridge, Mike had taken it for lunch! I'll update the pictures next time I make it!
Makes 6 servings
Ingredients:
1 medium spaghetti squash, about 2 pounds (before cooking)
2 Tablespoons butter
4 Tablespoons flour
1-1/2 cups milk
8 ounce block cheddar cheese, shredded
3 Tablespoons breadcrumbs
1. Cut the squash in half and place in a shallow baking dish along with 1/2 cup water. Microwave on high for 7-10 minutes, until the squash is soft.
2. Allow the squash to cool enough to handle it, and use a fork to scrape the squash into a bowl.
3. Melt the butter in a pan, add the flour, and cook stirring constantly for 2 minutes.
4. Add the milk to the pan and whisk until the milk begins to thicken.
5. Add the shredded cheddar cheese and stir until the cheese is melted.
6. Combine the spaghetti squash and the cheese mixture and pour into a greased 8x8" pan. Sprinkle with breadcrumbs.
7. Bake at 350 for 20-25 minutes, until bubbly.
Source: Debbi Does Dinner...Healthy
