1 medium sized spaghetti squash
1 TBSP butter
3 cloves garlic or 1 1/2 tsp garlic powder
2 TBSP flour
1 1/2 cup milk
1 TBSP cream cheese
1 cup freshly grated Parmesan cheese, plus 2 TBSP extra for topping
1/4 tsp salt
1/8 tsp pepper
Preheat oven to 350 degrees. Prep the squash. Cut squash in half long ways, scoop out the seeds and place the squash cut side down on a rimmed cookie sheet then fill it with water, not quite to the top. Bake until tender, about an hour.
Once the squash is done, gently scrape the spaghetti strands to the middle with a fork.
To make the sauce, melt butter in a small pan over medium-low heat. Once hot, add garlic and saute for 1-2 minutes. Whisk in flour, cooking for another minute while stirring. Whisk in milk until no lumps remain. Once hot, add cream cheese and stir until smooth. Remove from heat and stir in Parmesan, salt and pepper.
Spoon sauce equally in to each spaghetti squash half. Gently pull up the spaghetti strands to coat as much as possible with the sauce. Top with extra Parmesan cheese and place under broiler for 2-3 minutes or until golden and bubbly.
(Recipe found on Pinterest from the comfort of cooking dot com)