Spaghetti Squash Casserole with Cauliflower Bechamel

A healthier alternative to mac n cheese! Our sauce has an entire head of pureed cauliflower! This isn't the prettiest dish, but it's loaded with veggies, cheese, and BACON! It also makes a great side dish at your next barbecue.

Ingredients:

1 large spaghetti squash

1 head of cauliflower, roughly chopped

4 cups milk

7 slices of bacon, cooked and broken into 1 inch pieces

1 cup shredded cheddar cheese

1 cup shredded fontina cheese

2 tbsp butter

2 tsp flour

2 eggs, whisked

Directions:

Cook your spaghetti squash: Preheat oven to 400*F. Slice squash in half lengthwise. Brush with olive oil, salt, and pepper. Bake for 35 minutes, or until tender. Using a fork, shred the squash and set aside.

As your spaghetti squash roasts, slowly bring a pot with 3.5 cups of milk to a boil and add cauliflower. Boil until cauliflower is tender, about 15 minutes. Season with salt & pepper.

Using an immersion blender, blend the cauliflower and milk mixture until smooth. Set aside in a bowl. Alternatively, you can use a standard blender or food processor.

Make your sauce: In the same pot used to make the cauliflower & milk mixture, melt 2 tbsps of butter over medium-high heat. Whisk in 2 teaspoons of flour to create a roux. Add in 0.5 cups of milk and bring to a simmer. Slowly add in your cauliflower mixture. Stir in your shredded cheddar & fontina until combined.

Mix everything together: Mix your spaghetti squash with your bechamel sauce and two whisked eggs. Stir in chopped bacon (optional; omit to make this a vegetarian meal). Pour mixture into a large baking pan.

Bake at 400*F for 30 minutes or until eggs have set.

Enjoy!