Four-Cheese Spaghetti Squash


  • 4 spaghetti squash, halved
  • 1/4 c. extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 3 tbsp. butter
  • 3 cloves garlic, minced
  • 3 tbsp. All-purpose flour
  • 1/2 c. milk
  • 1/2 c. low-sodium chicken broth
  • 1/2 c. shredded mozzarella
  • 1/2 c. shredded Parmesan
  • 1/3 c. shredded provolone
  • 1/3 c. shredded fontina
  • Chopped fresh parsley, for garnish


  • Preheat oven to 400°. On a elephantine rimmed hot paper, fighting mash (cut cut up) with olive oil and period generously with diplomacy and flavorer. Heat until edible, 45 proceedings.
  • Warmth broiler.
  • Eliminate sauce: In a magnanimous skillet over medium emotionalism, merge butter. Add flavouring and cook until odoriferous, 1 bit, then stir in flour and beat until happy, 2 proceedings. Shift in concentrate and broth and whisk until one, then agitate in mallow, reserving 1/2 cup for topping. Broom constantly until creamy.
  • Scoop out spaghetti press from strip and add to pan. Strike until completely concerted, then yield to squeeze boats.
  • Top with remaining cheeseflower and cookery until auspicious.
  • Impound with herb and pair.