OK here goes
Spaghetti squash casserole with crispy Proscuitto
6 cups spaghetti squash, cooked and shredded
1 Tbl olive oil
1 tbl garilc minced
1 cup non fat Buttermilk
1 cup 1% milk
3 tbl flour
8 oz sargento reduced fat, Mexican 4 cheese
1/2 cup part skin ricotta cheese
salt and pepper to taste
4 thin slices of proscuitto
Preheat oven to 375 degrees F.
I cook my squash, by cutting in half removing seeds and inverting into pan of water and roasting at 375 degrees for 30 min, then flip it over and finish roasting another 30 min. Cool and shred.
meanwhile I cook the proscuitto, in the same temp oven until crisp about 20 min. Crumble when cool and set aside.
Mix the squash and the ricotta cheese,
Heat oil in a pan and sautee the garic until golden, add flour 1 Tbl at a time to make a light roux. Whisk in the milk and stir until thickened. (This step is very imoprtant, it stabilizes the milk, if you don't let it thicken the mixture will curddle when you add the buttermilk) Whisk in the Buttermilk, and let get a little thick, add 4oz of the cheese, s&p to taste. Pour over the squash and mix. Add mix to a casserole dish and bake for 30 min until bubbling. Sprinkle remaining cheese and crispy proscuitto over and broil until browned.
OMG-my mouth is watering, I might have to make a batch soon. It is a great sub for mac and cheese.
NI: 12 servings
| current weight: 153.2