Spaghetti Squash with Cheese and Veggie Twist Recipe

Serves: 4 servings


2 small spaghetti squash (about 7-8″ in length, 4 – 4½” in diameter)
2 Tbsp unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1 carrot, finely chopped
1 cup finely chopped red bell pepper (about ½ large bell pepper)
½ cup grated zucchini (about ½ small zucchini), drained
4 Tbsp all purpose flour
2 cups skim milk
1 tsp chopped fresh thyme (or ½ tsp dried thyme leaves)
2 cups shredded old Cheddar cheese (white and/or yellow)
1 tsp Dijon mustard
¼ tsp freshly ground black pepper
1 tsp kosher salt plus more to taste
1 Tbsp chopped fresh parsley
2 Tbsp freshly grated Parmesan cheese




Stay Fancy! ;)

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