Spaghetti Squash with Artichokes

Spaghetti Squash Artichoke Gratin 

Servings: 8 {150 calories} Servings: 6 {190 calories} 

photo credit: kitchenserendipity.com

Ingredients:
2 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 cup whole milk
2 garlic cloves, smashed and peeled
14 oz artichoke quarters, drained
2 teaspoons chopped sage leaves
5 cups Roasted Spaghetti Squash (see directions below)
Coarse salt and ground pepper
1/2 cup breadcrumbs
4 tablespoons grated Parmesan

Directions:
1. Preheat oven to 375 degrees.

2. In a large pot, melt 2 Tbls butter and then stir in 2 Tbls flour until a paste forms. Gradually add broth, milk, garlic and 1 tsp sage stirring continually. Bring to a low simmer, and cook until thickened, 6+ minutes.

3. Add artichokes and squash to sauce and season with salt and pepper

4. Transfer to a 2-quart shallow baking dish.

5. In a small bowl, combine 1 teaspoon sage, breadcrumbs, and Parmesan. Sprinkle over squash.

6. Bake until top is golden brown and mixture is bubbling at edges, 20 to 25 minutes.

How to Roast Spaghetti Squash in the Microwave

Cut the spaghetti squash lengthwise (remove the stem first)

Scrape out the seeds and fibers using a large spoon.

Take one of the halves and put it cut-side-up in a close-fitting microwave dish. 

You want it to be as stable and as level as possible. 

If it isn't, cut a very thin strip of skin from the bottom.

Pour 1/2 cup water into the hollow of the squash itself (not into the dish), 

then place the other half on top cut-side-down.

Carefully place it in the microwave and cook on full power. 

A large squash will take about 15-20 minutes to cook.

To test for doneness, squeeze the top half gently.

If it's flexible, it's likely to be done. 

Carefully remove the top half to see if the flesh has turned 

a rich, semi-translucent yellow (as opposed to opaque yellow-white)

Drain any remaining water and pull out the strands with a fork.