To Cook Your Spaghetti Squash:
Cut the Squash in half lengthwise. Use a spoon to scrape away the seeds and stringy pulp until the inside is clean. Take one of the halves and place it (cut side up) in a close fitting casserole dish where it will stay as stable as possible. Pour 1/2 cup of water into the hollow of the squash itself (not the dish) then place the other half on top (cut side down). Place in microwave and cook for at least 10 minutes.
Once squash is flexible, it’s done! Be careful…it’s hot!! Drain any remaining water and pull out the strands with a fork.
For the Sauce:
1 Cup Almond Milk or Skim Milk (Divide into 1/4 and 3/4 cups)
4 tsp of all purpose flour (might be able to use oat flour)
1/3 cup reduced fat shredded cheddar cheese
Sea salt and pepper to taste
In a small saucepan, whisk together 1/4 cup of milk with the flour. Then add the remaining 3/4 cup of milk and bring to a boil on Medium Heat (stir frequently).
Reduce to low and simmer for about 2 minutes, stirring constantly as it thickens. Remove from the heat and mix in the cheese and spices until it is thickened and melted.
Pour over your spaghetti squash