Ingredients:

  • 1 medium spaghetti squash (about 2-3 pounds / 900g-1.4kg)
  • 1 tablespoon olive oil (15ml)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter (30g)
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour (30g)
  • 2 cups whole milk (475ml)
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup grated Parmesan cheese (50g), plus extra for topping
  • 1/2 cup grated Gruyere cheese (50g)
  • 1/2 cup shredded Mozzarella cheese (50g)
  • 1/4 cup crumbled Gorgonzola cheese (25g) (or Blue Cheese – Stilton would work brilliantly too!)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds.
  2. Drizzle the cut sides of the squash with olive oil, season with salt and pepper. Place cut-side down on a baking sheet and roast for 40-50 minutes, or until tender when pierced with a fork.
  3. While the squash is roasting, melt butter in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
  4. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk until smooth. Add the nutmeg. Bring to a simmer, stirring constantly, and cook until thickened, about 3-5 minutes.
  5. Remove from heat and stir in Parmesan, Gruyere, Mozzarella, and Gorgonzola until melted and smooth. Season with salt and pepper to taste.
  6. Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands.
  7. Mix the spaghetti squash strands with the cheese sauce in a large bowl.
  8. Transfer the mixture back into the squash 'boats' (or a baking dish), top with extra Parmesan, and bake for 10-15 minutes, or until golden brown and bubbly.
  9. Garnish with fresh parsley (if using) and serve immediately.