Stuffed Spaghetti Squash for 2

[Guest guest]

 

Squash

1 large spaghetti squash

1 tbsp. extra virgin olive oil

2 scallions, thinly sliced

4 young collard greens, cut into thin ribbons

1/2 cup white wine

3/4 cup fresh cranberries

salt and pepper to taste

 

White Sauce;

1 1/4 cups milk

1 tbsp. butter

2 tbsps. flour

freshly ground nutmeg

salt and pepper to taste

 

Preheat oven to 350 degrees.  Line baking sheet with foil and spray with

non-stick cooking spray.  Cut spaghetti squash in half lengthwise and lay

cut-side down on baking sheet.  Prick several times with a sharp knife and bake

for 30 to 45 minutes until a knife slips easily into the squash.  Remove from

oven and allow to cool enough to easily handle.

In a large skillet over medium-high heat, add oil and sauté collards and

scallions for 4 to 5 minutes until greens are wilted.  Add cranberries and wine

to skillet and cover.  Lower heat slightly and let simmer until liquid

evaporates, about 4 minutes.

With a fork, fluff spaghetti squash to separate strands and scrap out the

shells.  Add squash strands to skillet and toss everything together.  Keep warm

in the skillet over very low heat while you prepare the white sauce.

Warm the milk in a small pan.  Transfer the milk back to the measuring cup.  In

the pan, melt butter over low heat, then add the flour, stirring to cook for

about a minute until the mixture forms a thick paste.  Remove pan from heat and

gradually add the warmed milk, whisking constantly to remove lumps.  Return pan

to low heat and cook, whisking, until the sauce boils and thickens.  Season with

nutmeg, salt and pepper.

To serve squash, fill empty squash shells with vegetable mixture.  Spoon about a

half cup of sauce over each stuffed shell.  Serve immediately. Serves 2.