1 Spaghetti Squash (cut in half, lengthwise)
4 Tbsp Butter (2tbsp, plus 2 more for breadcrumbs)
2 Tbsp Flour
1 1/2 cups Milk
1/2 cup Fontinella Cheese (grated), or whatever you like
1/2 cup Cheddar Jack (shredded or sliced thin to melt)
1/4 cup breadcrumbs (Panko and Italian mixed)
Fresh ground Nutmeg (dash or two)
Salt & Pepper
Cut the squash in half lengthwise and scoop out the seeds, salt and pepper it, place it cut side down in a roasting pan. Add enough water to cover the bottom of the pan, cover the squash and cook it about an hour at 400° until really soft.
Meanwhile, melt 2 tbsp of butter in a pan and stir in 2 tbsp of flour. Cook for a minute or two, stirring as not to burn, and then add 1 1/2 cups of milk. Bring to a boil and add 1/2 cup of grated Fontinella cheese and about 1/2 cup of cheddar jack cheese, shredded or sliced thin. Add salt, pepper and a dash or two of fresh nutmeg. Stir to melt. Remove cheese mixture from heat.
After squash is cooked, scoop the squash out of the skin (reserving skin to use as a "bowl") and place into cheese mixture. Stir VERY lightly. Place mixture, divided evenly, back into squash skins and top with breadcrumbs (Panko and Italian). Place several small pats of butter all over the breadcrumbs and place back into 400° oven until the breadcrumbs are toasted.