- 2 tbsp butter
- 3 tbsp flour
- 1 small onion, finely chopped
- 1 1/2 tsp mustard powder
- 1 lg bunch broccoli
- 1 1/2 c milk
- 4 c cooked spaghetti squash, drained
- 2 1/2 – 3 c cheddar cheese, grated
Cutting the broccoli into medium sized pieces. Steam broccoli for approximately 4 minutes, or until still firm, but softened and bright green. Rinse the broccoli under cold water to stop it from cooking any longer. Drain well, then pour out onto a cutting board and chop until no large pieces remain. Set aside.
Preheat the oven to 350 degrees.
In a small pot, melt the butter over medium heat. Add the onion and turn the heat down slightly. Saute for 4-5 minutes until softened before adding the flour and whisking together. Allow the butter, onion and flour mixture to cook for a couple minutes while whisking to prevent it from burning. Whisk the mustard powder into the mixture, and then add the milk and whisk to combine the flour and the milk, starting with 1 1/4 cups and adding a 1/4 cup later after the cheese is added if it is too thick. Cook until the mixture thickens and comes to a boil. Add 2 cups of cheese and mix well. Cook just until the cheese has melted into the sauce then remove from the heat. Taste and add a little more cheese as needed, keeping in mind the vegetable will then the sauce somewhat.
In a large bowl, combine the already chopped broccoli, spaghetti squash that has previously been cooked and drained to remove as much liquid as possible and the cheese sauce. Mix well. Pour into a prepared casserole dish. Top with the remaining cheese and bake for 30-40 minutes. Turn on the broiler and broil just until the cheese on top is golden. Remove from the oven and cool 5-10 minutes before serving.
