1 spaghetti squash
Extra virgin olive oil
1 cup of skim milk
1 cup of low sodium chicken stock
3-4 cloves of smashed garlic
1 cinnamon stick
1 teaspoon of hot paprika
3-4 sprigs of thyme
3 tablespoons of flour
1 tablespoon of unsalted butter
1 teaspoon of dried rosemary
1 teaspoon of herbs de Provence
Panko bread crumbs
Salt and pepper, to taste
Serving size- 3
- Start by preheating your oven to 400. Slice your spaghetti squash length wise and remove the seeds. Place it on a baking sheet and season with a tablespoon or so of EVOO, and salt and pepper. Then, put it flesh slide down and bake for 30 minutes.
- Next, take out a small pot and add in the milk, chicken stock, garlic, cinnamon stick, paprika, thyme, and a teaspoon of salt and pepper. Bring this up to a boil, then down to a simmer and meld the flavors for a few minutes. Strain this mixture to a bowl and add in 3 tablespoons of flour and whisk. Set aside.
- In the same pot you heated the milk mixture, add in 1 tablespoon of unsalted butter plus the rosemary and herbs de Provence and melt the butter down with the herbs. Then, add the milk mixture back into the pot and bring the mixture up to a high heat and allow to thicken. Whisk frequently to prevent bumps.
- Then, slice the zucchini into half moons (little on the thicker side, because you want them to still have texture while they bake) and add them to a large bowl.
- Take the spaghetti squash out once it's cooked and shred the flesh into strands. Then, add to the bowl with the zucchini. Pour the sauce over the veggies and season with a little salt, pepper, and Parmesan cheese and combine. Take out a shallow baking dish and spray with coconut oil, then add the mixture to the dish and top with a cup or so of panko bread crumbs and Parmesan cheese. Bake for about 20 minutes on 350, until the top is golden and the inside is bubbling!