Spaghetti Squash Au Gratin With Bechamel Sauce

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Place spaghetti squash in a baking dish.

2. 2

   Bake in the preheated oven until squash is tender when pricked with a fork, about 1 hour. Remove from oven and set aside until almost completely cooled. Cut in half and remove seeds using a spoon. Shred squash meat using a fork and discard the peel.

3. 3

   Combine shredded spaghetti squash and sweet potato in a bowl. Press cloves into peeled onion.

4. 4

   Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the butter will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Pour in warm milk, 2 tablespoons at a time, and keep stirring until sauce thickens. Add onion and bay leaf, cover, and simmer over low heat, stirring from time to time to prevent burning, for 20 minutes.

5. 5

   Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.

6. 6

   Remove onion and bay leaf from bechamel sauce and and season sauce with salt and pepper. Pour sauce over spaghetti squash-sweet potato mixture and mix well. Transfer spaghetti squash mixture into the prepared baking dish.

7. 7

   Bake in the preheated oven until top is golden brown, 50 to 60 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.