Spaghetti Squash with Crispy Prosciutto and Creamy Brie Sauce Recipe

Creamy Brie Spaghetti Squash

Course: Main Course, Main Dish
Cuisine: American
Keyword: baked spaghetti squash
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 2
Calories: 640 kcal

Creamy Crie Spaghetti Squash uses the tender golden strands of baked spaghetti squash and pairs them with a decedent brie sauce, mushrooms and crispy prosciutto. 

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Ingredients

  • 1 spaghetti squash halved
  • 1/2 tablespoon cup plus 1unsalted butter, divided
  • 1/2 flour
  • 1 cup milk
  • 8 ounces creamy brie
  • 1 shallot minced
  • 1 cup mushroom sliced
  • 1/4 cup prosciutto
  • 1/2 teaspoon fine sea salt
  • Parsley finely chopped for garnish
  • Parmesan cheese finely grated for garnish

Instructions

  1. Preheat oven to 350 degrees. Set spaghetti squash, cut side down, on a baking sheet. Roast for 30-40 minutes. Skin should pierce easily with a fork when done.
  2. Remove from oven and allow to cool before flipping over. Using a fork, scrape the interior until spaghetti squash flesh easily comes out resembling long strands of pasta. Remove to a bowl and set side. Keep oven warm at 350 degrees. Set skins aside if you want to use them for serving.
  3. Next, make a blond roux, combination of unsalted butter and flour. In a medium sauce pan, melt 1/2 cup unsalted butter. As it melts, the milk solids will rise to the top, a frothy white. Skim this off and then pour through a fine mesh sieve. Return the now clarified butter back to the sauce pan.
  4. Whisk in flour over medium heat. Continue to whisk until the mixture is a loose paste, darkens slightly in color and starts to smell nutty. Remove before mixture turns tan or smells like popcorn (this would be a golden or dark roux).
  5. Whisk in milk until smooth and then brie until smooth. Set aside and keep warm.
  6. In a large skillet, melt butter over medium-high heat. Saute shallots and mushrooms until soft. Add to creamy brie sauce.
  7. Add prosciutto to the same skillet and toss for 1-2 minutes, until just warm and slightly crispy.
  8. Place raked spaghetti squash into your serving dish or empty skins. Top with a ladle of creamy brie sauce, generous sprinkle of crispy prosciutto, chopped parsley and Parmesan cheese.
  9. If you've tried this recipe, come back and let us know how it was! 

Recipe Notes

The amount of milk can be tricky based on 3 variables: water content in butter, gluten content in flour and fat content in milk. These will depend purely on the brand you buy and type (skim versus whole or even 2%). My advice would be to add milk until mixture is a thick cheese sauce consistency. I will not lie though, at first, it will be globby and you’ll think “this is never coming together!” but it will!

Nutrition Facts
Creamy Brie Spaghetti Squash
Amount Per Serving
Calories 640 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 22g 110%
Cholesterol 126mg 42%
Sodium 1451mg 60%
Potassium 1049mg 30%
Total Carbohydrates 45g 15%
Dietary Fiber 8g 32%
Sugars 23g
Protein 32g 64%
Vitamin A 29%
Vitamin C 14.7%
Calcium 45.8%
Iron 13.6%
* Percent Daily Values are based on a 2000 calorie diet.