Twice Baked Spaghetti Squash And Cheese


  • 2 Whole Spaghetti Squash, Halved Lengthwise and Seeds Removed
  • 5 Tablespoons Butter, Divided
  • 1/2 Cup Onion, Finely Chopped
  • 2 Tablespoons Flour
  • 1 Teaspoon Mustard Powder
  • 2 Cups Milk
  • 8 Ounces Shredded Cheddar Cheese
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1 Cup Panko Bread Crumbs


  1. Preheat oven to 375° F. Line a sheet pan with parchment paper. Place spaghetti squash on parchment, cut side-up and sprinkle with salt. Cover with foil and bake until fork tender, about 1 hour.
  2. Let spaghetti squash sit a few minutes until cool enough to handle, then shred flesh with a fork. Transfer squash flesh to a large bowl and set aside. Reduce oven temperature to 350° F.
  3. In a large skillet, melt 2 tablespoons of the butter. Add the onion and cool until translucent, about 5 minutes. Add flour and mustard powder and stir with a whisk until it makes a thick paste.
  4. Slowly pour the milk into the pan while whisking constantly. Bring to a boil, then cook for a few minutes until thickened, stirring frequently. Add the cheddar cheese, salt and pepper and stir until smooth.
  5. Pour the cheese mixture into the large bowl with the spaghetti squash and toss until combined. Divide evenly into the 4 squash skins.
  6. Melt the remaining 3 tablespoons of butter. Add the panko bread crumbs and stir until all the bread crumbs are moistened. Sprinkle on top of the spaghetti squash.
  7. Bake until filling is bubbling and topping is browned, about 30 minutes. Serve immediately.