Most gratin dishes are loaded with fat and calories but not this one. Starting with roasted spaghetti squash lowers the fat to begin with. Combined with lowfat milk and cheese this dish still weighs in at 150 calories and 3 grams of fat per serving.
Serves 8
1 cup chicken stock
1 cup low-fat milk
2 garlic cloves minced fine
3 tablespoons flour
1 tablespoon butter
1/2 teaspoon anchovy paste(optional)
3 teaspoons fresh chopped sage leaves
5 cups roasted spaghetti squash
salt and pepper
3/4 cup toasted fresh bread crumbs
3 tablespoons parmesan cheese
4 oz of goat cheese
Preheat oven the 375. Spray a 2 quart baking dish with cooking spray. In a small pot, melt the butter. Add the garlic, anchovy paste, and sage. Cook for about 1 minute. Add the flour and stir until combined, cook for 1 more minute. Add the milk and stock. Bring to a boil, stirring constantly until it has thickened. Add the goat cheese and turn off the heat. Stir until the cheese has melted. Place the squash in a medium bowl and pour the cheese sauce over the squash. Stir to coat. Pour the squash into the baking dish. Spread out evenly. Sprinkle the bread crumbs and parmesan cheese over the top. Bake for 20-25 minutes or until the top is golden and the sides are bubbly.
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