Creamy Brie Spaghetti Squash

Name: Creamy Brie Spaghetti Squash
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 serving
Ingredients: 1 spaghetti squash; 1/2 tablespoon cup; 1/2 flour; 1 cup milk; 8 ounces creamy brie; 1 shallot; 1 cup mushroom; 1/4 cup prosciutto; 1/2 teaspoon fine sea salt; parsley; Parmesan Cheese

User Reviews

4.8

30 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
2
Calories
640 kcal
Course
Main Course
Cuisine
American

Creamy Brie Spaghetti Squash

Opal Carpenter

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Creamy Crie Spaghetti Squash uses the tender golden strands of baked spaghetti squash and pairs them with a decedent brie sauce, mushrooms and crispy prosciutto.

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Ingredients

Servings

1 spaghetti squash halved
1/2 tablespoon cup plus 1unsalted butter, divided
1/2 flour
1 cup milk
8 ounces creamy brie
1 shallot minced
1 cup mushroom sliced
1/4 cup prosciutto
1/2 teaspoon fine sea salt
parsley finely chopped for garnish
Parmesan Cheese finely grated for garnish

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Instructions

Preheat oven to 350 degrees. Set spaghetti squash, cut side down, on a baking sheet. Roast for 30-40 minutes. Skin should pierce easily with a fork when done.
Remove from oven and allow to cool before flipping over. Using a fork, scrape the interior until spaghetti squash flesh easily comes out resembling long strands of pasta. Remove to a bowl and set side. Keep oven warm at 350 degrees. Set skins aside if you want to use them for serving.
Next, make a blond roux, combination of unsalted butter and flour. In a medium sauce pan, melt 1/2 cup unsalted butter. As it melts, the milk solids will rise to the top, a frothy white. Skim this off and then pour through a fine mesh sieve. Return the now clarified butter back to the sauce pan.
Whisk in flour over medium heat. Continue to whisk until the mixture is a loose paste, darkens slightly in color and starts to smell nutty. Remove before mixture turns tan or smells like popcorn (this would be a golden or dark roux).
Whisk in milk until smooth and then brie until smooth. Set aside and keep warm.
In a large skillet, melt butter over medium-high heat. Saute shallots and mushrooms until soft. Add to creamy brie sauce.
Add prosciutto to the same skillet and toss for 1-2 minutes, until just warm and slightly crispy.
Place raked spaghetti squash into your serving dish or empty skins. Top with a ladle of creamy brie sauce, generous sprinkle of crispy prosciutto, chopped parsley and Parmesan cheese.
If you've tried this recipe, come back and let us know how it was!

Equipments used:

Notes

The amount of milk can be tricky based on 3 variables: water content in butter, gluten content in flour and fat content in milk. These will depend purely on the brand you buy and type (skim versus whole or even 2%). My advice would be to add milk until mixture is a thick cheese sauce consistency. I will not lie though, at first, it will be globby and you’ll think “this is never coming together!” but it will!

Nutrition Information

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Calories 640kcal (32%) Carbohydrates 45g (15%) Protein 32g (64%) Fat 39g (60%) Saturated Fat 22g (110%) Cholesterol 126mg (42%) Sodium 1451mg (60%) Potassium 1049mg (30%) Fiber 8g (32%) Sugar 23g (46%) Vitamin A 1450IU (29%) Vitamin C 12.1mg (13%) Calcium 458mg (46%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 640 kcal

% Daily Value*

Calories	640kcal	32%
Carbohydrates	45g	15%
Protein	32g	64%
Fat	39g	60%
Saturated Fat	22g	110%
Cholesterol	126mg	42%
Sodium	1451mg	60%
Potassium	1049mg	22%
Fiber	8g	32%
Sugar	23g	46%
Vitamin A	1450IU	29%
Vitamin C	12.1mg	13%
Calcium	458mg	46%
Iron	2.4mg	13%