Creamy Brie Spaghetti Squash
User Reviews
4.8
20 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
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Servings
2
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Calories
640 kcal
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Course
Main Course
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Cuisine
American
Creamy Brie Spaghetti Squash
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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
- 1 spaghetti squash halved
- 1/2 tablespoon cup plus 1unsalted butter, divided
- 1/2 flour
- 1 cup milk
- 8 ounces Brie cheese creamy
- 1 shallot minced
- 1 cup mushroom sliced
- 1/4 cup prosciutto
- 1/2 teaspoon salt fine sea salt
- parsley finely chopped for garnish
- Parmesan Cheese finely grated for garnish
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
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
20 reviews
Excellent
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