Spaghetti Squash 'n Cheese Recipe by Turnips2Tangerines

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Ingredients

A fun and new way to eat spaghetti squash. From now on your family will enjoy eating their veggies! I sure did:)
Spaghetti Squash 'n Cheese
5 1/2 cups spaghetti squash, cooked
(about 2 medium)
1 T olive oil
1 T butter
2 cloves garlic, minced
1/4 cup flour
salt and peeper to taste
2 cups milk
1/2 cup beer or broth
8 oz Velveeta cheese, cubed
1/2 lb. thick slices of bacon, cooked until crisp
one sleeve buttery crackers, crushed
3 T cold butter, cubed
Preheat oven to 350
Lightly butter a 13 x 9 in baking dish
Cut the squash in half, lengthwise
Remove and discard seeds
Place squash, upside down, in a shallow baking dish
Prick outer skin with a fork
Add a 1/2 inch of water
Bake for 45 minutes
Turn squash over, bake an additional 20 minutes, or until tender
Remove from oven
Remove from shallow baking dish
Set aside until cool enough to handle
Separate the strands of squash with a fork
Spoon spaghetti strands into prepared 13 x 9 inch dish
Discard shells
Heat butter and oil in medium skillet over medium heat
Add garlic, cook 2 minutes
Whisk in flour, season with salt and pepper
Reduce heat to low and cook, stirring constantly, 3-4 minutes
Add milk, beer or broth and continue whisking, raising heat to medium-high
Whisk until mixture comes to a boil becomes smooth and thick, about 2 minutes
Once mixture becomes thick, remove from heat
Add cubed cheese and mix well until cheese is melted
Sprinkle crumbled bacon over squash
Stir cheese sauce and pour over bacon and squash
Loosely cover with foil and bake for 45 minutes
Remove from oven
Sprinkle crushed crackers over squash, dot with cold cubed butter
Bake for an additional 15 minutes, uncovered, until golden brown and bubbly