Pureed Butternut Squash with Spaghetti Squash

Name: Pureed Butternut Squash with Spaghetti Squash
Total time: 70
Yield: 4
Ingredients: 1 (1 1/2) pound butternut squash, halved lengthwise and seeded; 1 (1 pound) spaghetti squash, halved lengthwise and seeded; ¾ cup low-sodium chicken stock; ¾ cup milk; ¾ cup grated Cheddar cheese; 2 tablespoons grated Parmesan cheese; ½ teaspoon ground black pepper; ½ teaspoon cayenne pepper; ¼ teaspoon ground nutmeg; salt to taste; ¼ cup dry bread crumbs, or to taste

Recipe by Nicole from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

4 servings

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1 (1 1/2) pound butternut squash, halved lengthwise and seeded
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1 (1 pound) spaghetti squash, halved lengthwise and seeded
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¾ cup low-sodium chicken stock
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¾ cup milk
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¾ cup grated Cheddar cheese
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2 tablespoons grated Parmesan cheese

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½ teaspoon ground black pepper
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½ teaspoon cayenne pepper
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¼ teaspoon ground nutmeg
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salt to taste
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¼ cup dry bread crumbs, or to taste

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
Place butternut squash, cut-sides up, on the prepared baking sheet.
Bake in the preheated oven until the insides are soft enough to be scooped out with a spoon, 30 to 40 minutes. Remove from the oven and let cool slightly, then scoop flesh into a food processor and puree until smooth.
Meanwhile, place spaghetti squash, cut-sides down, in a microwave-safe container. Add 1 inch of water and microwave on high until insides are soft, about 12 minutes. Let cool slightly, then use a fork to pull out strands of flesh.
Transfer pureed butternut squash to a pot with stock, milk, Cheddar cheese, and Parmesan cheese; bring to a boil. Lower heat and simmer until sauce begins to thicken, about 2 minutes. Add pepper, cayenne, nutmeg, and salt and simmer for 5 minutes.
Remove from the heat and mix in spaghetti squash.
Ladle into bowls and sprinkle each serving with bread crumbs.