- 1 large spaghetti squash (about 3 pounds)
- ½ cup shredded cheddar cheese
- ½ cup shredded gouda cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon corn starch, dissolved in ½ cup water or milk
- 2 cups milk
- 1 teaspoon kosher salt
- 2 shallots, sliced thinly
- 2 garlic cloves, minced
- 2 sprigs fresh thyme
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon freshly grated nutmeg
1. Preheat the oven to 350°F. Cut the squash in half lengthwise and use a spoon to remove seeds and surrounding fiber. Place the squash cut-side down on a lightly greased baking sheet and bake until tender when the flesh is pierced with a fork, about 40 minutes. Set aside to cool. When the squash is cool enough to handle, use a large spoon to scrape the strands from the shell and into a large bowl; set aside.
2. Meanwhile, mix the cheeses together. Grease a 2-quart baking dish.
3. Heat the milk in a medium saucepan over medium-high heat with the thyme, shallots and garlic. Bring to a boil, turn off heat and let steep for 30 minutes. Remove the thyme sprigs. Whisk in the corn starch and salt, pepper, and nutmeg and cook, whisking, until it begins to thicken, about 3 minutes. Remove from heat and add half the cheese mixture, stirring until melted.
4. Pour the cheese sauce over the squash and stir to combine. Transfer the mixture to the prepared dish. Sprinkle with the remaining cheese mixture and bake until bubbling and brown on top, about 30 minutes.