Creamy Brie Spaghetti Squash

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.

Ingredients :

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

Directions

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!