Roast the spaghetti squash--cut it in half the long way, scoop out the seed, and put it cut side down and roast at 450 degrees until the squash is done, about an hour. Then use a fork to rake the squash out of the shell. It should look like Angel Hair pasta.
While the squash is roasting make a bechamel sauce.
The basic proportions for this are:
- 4 Tbsp. Butter
- 1/4 c. Flour
- 3 c. Milk (you can use skim to make it lighter, half and half to make it richer, or anything in between)
- grated fresh nutmeg
- salt and pepper to taste.
Mix the squash into the bechamel sauce--there should be enough to coat the squash, but not so much that it is swimming in sauce. Pour into a gratin pan, and top with grated Gruyere and Parmesan, then top with some honeyed walnut or pecan pieces. Bake at 350 until the top is browned.