Baked Spaghetti Squash Spasagna
Ingredients
Instructions
  1. Preheat oven to 400° F. Lightly drizzle olive oil on a baking sheet, arrange spaghetti squash onto the baking sheet. Drizzle olive oil on top of the spaghetti squash rings, then sprinkle the salt and black pepper on top. Place the baking sheet in the oven and bake for 35-40 minutes, or until the spaghetti squash easily strings after being scraped with a fork.
  2. Remove the spaghetti squash from the oven and let cool for 10 minutes. After the spaghetti squash has cooled, grab a fork and scrape the squash starting from the center until the noodles have separated from the rind. Transfer the noodles to a large mixing bowl.
  3. In a large saucepan over medium-low heat, melt the butter. Whisk in the flour and cook for 1 minute. Slowly add in the milk while steadily whisking. You do not want any lumps to form. After the milk has been fully incorporated, allow the sauce to simmer for 10 minutes, until thickened. Occasionally whisk the sauce and season with a few grates of nutmeg, a pinch of white pepper, black pepper, and sea salt. Turn off the burner and whisk in the cheeses.
  4. Reduce the oven’s temperature to 375° F. Add the Béchamel sauce to the bowl with the spaghetti squash noodles and stir to combine. Fold in the chopped bacon. Grease a 9x13 pan or a mini loaf baking pan. Spoon the spaghetti squash noodles into the pan and place the baking pan in the oven. Bake for 15 minutes. Turn the oven up to Broil and broil for 5 minutes until a golden brown crust has formed on top. Let the baked spaghetti squash spasagna cool in the pan for 5 minutes.
  5. To serve, slice the baked spaghetti squash spasagna or remove 1 loaf and place it on a plate. Ladle the prepared spaghetti sauce on top and sprinkle with a little parsley if desired.