I frequently get requests for this recipe! Although I’ve also prepared it using chicken and leftover turkey from Thanksgiving, beef is my favorite.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (1 1/2) pound butternut squash, halved lengthwise and seeded
- 1 (1 pound) spaghetti squash, halved lengthwise and seeded
- ¾ cup low-sodium chicken stock
- ¾ cup milk
- ¾ cup grated Cheddar cheese
- 2 tablespoons grated Parmesan cheese
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground nutmeg
- salt to taste
- ¼ cup dry bread crumbs, or to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
- Place butternut squash, cut-sides up, on the prepared baking sheet.
- Bake in the preheated oven until the insides are soft enough to be scooped out with a spoon, 30 to 40 minutes. Remove from the oven and let cool slightly, then scoop flesh into a food processor and puree until smooth.
- Meanwhile, place spaghetti squash, cut-sides down, in a microwave-safe container. Add 1 inch of water and microwave on high until insides are soft, about 12 minutes. Let cool slightly, then use a fork to pull out strands of flesh.
- Transfer pureed butternut squash to a pot with stock, milk, Cheddar cheese, and Parmesan cheese; bring to a boil. Lower heat and simmer until sauce begins to thicken, about 2 minutes. Add pepper, cayenne, nutmeg, and salt and simmer for 5 minutes.
- Remove from the heat and mix in spaghetti squash.
- Ladle into bowls and sprinkle each serving with bread crumbs.
- For an easy weeknight meal, cook squash beforehand.
Nutrition Facts
| Calories | 264 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 4 g |
| Protein | 12 g |
| Saturated Fat | 6 g |
| Sodium | 285 mg |
| Sugars | 7 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |