Baked Spaghetti Squash Papoutsakia | Stuffed Spaghetti Squash with Greek Meat Sauce & Bechamel

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Carefully cut the spaghetti squash in half lengthwise.

Scoop out the seeds from the spaghetti squash halves.

Drizzle Greek extra virgin olive oil on the cut sides of the squash.

Sprinkle salt and pepper on the squash.

Place the squash cut side down on a baking sheet.

Roast in the oven for about 45 minutes.

After roasting, carefully flip the squash over to check for doneness.

Use a fork to rake the flesh of the squash to create spaghetti-like strands.

Fill the hollowed squash with leftover Greek style meat sauce.

In a pan, heat 3-4 tablespoons of Greek extra virgin olive oil.

Add 3-4 tablespoons of flour to the oil and whisk for a couple of minutes.

Gradually pour in 2 cups of milk while stirring to avoid lumps.

Add salt, pepper, and freshly grated nutmeg to the mixture.

Once thickened, stir in close to 1 cup of coarsely grated gruyere cheese until melted.

Pour the bechamel sauce over the meat sauce in the spaghetti squash.

Top with additional coarsely grated gruyere cheese.

Return the stuffed squash to the oven until the top is golden brown and delicious.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens