Spaghetti Squash Divine

This is healthy & delicious spaghetti squash recipe...rich, creamy and bursting with flavor. The kids gobbled it up and didn't even ask what the 'yucky green stuff' was (leek). My mother-in-law absconded with the leftovers and didn't leave us a drop!

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 1  large spaghetti squash
• 2  tablespoons olive oil
• 1  tablespoon margarine or 1  tablespoon butter
• 1  cup leek, sliced into rings (2-3 leeks)
• 3  roasted garlic cloves
• 1⁄3 cup all-purpose flour
• 3  cups milk (I use 2% milk) or 3  cups half-and-half cream (I use 2% milk)
•  kosher  salt & pepper

Directions

1. Cut spaghetti squash in half and scoop out seeds. Place, cut side down in a baking pan. Add approximately 1 inches water to bottom of the pan and bake for 1 hr at 350 degrees.
2. While squash is baking, sizzle the oil & margarine or butter over medium heat. Mash the roasted garlic into a paste and throw it in the oil with the leeks. Saute until leeks are soft but not browned & garlic paste is incorporated, about 4 minutes.
3. Sprinkle flour into leek mixture. Stir until absorbed, then immediately add the milk all at once, stirring constantly. Cook & stir until thickened & bubbly. Add kosher salt & pepper to taste.
4. When squash is fork tender, scoop it out of skins and toss with the sauce.