• 2-2 1/4 pound spaghetti squash
• 1 cup water

Filling ingredients:

• 1 tbsp butter
• 8 ounces crimini mushrooms, sliced
• 1/4 cup chopped onion
• 8 ounces chopped ham, or cooked turkey or cooked chicken
• 2 tbsp. dry white wine or sherry

Sauce ingredients:

• 1 1/2 cups milk
• 1 cup half and half
• 3 tbsp. butter
• 3 tbsp. all-purpose flour
• salt and pepper to taste

Finishing:

• 1 cup Parmesan cheese
• 2 tbsp. melted butter butter
• 1/4 teaspoon grated nutmeg
• salt and pepper
• 1 cup soft bread crumbs

Method:

1. Preheat oven to 350F.
2. Carefully cut squash in half lengthwise and scoop out seeds. Place flesh side down in a glass casserole and pour water over it. Cover dish tightly with aluminum foil and bake at 350F. for 40 minutes, then allow to cool enough to handle.
3. Using a fork, rake at the cooked flesh inside, pulling it into spaghetti-like strands. Place in a mixing bowl.
4. While squash is baking, heat one tablespoon butter in a large nonstick skillet and saute onions until they begin to brown.
5. Add mushrooms and cook until soft, then stir in the wine and chopped ham, and continue to saute until the mixture is fairly dry (ham will give up water so you don’t want that in your sauce); set aside.
6. Melt the 3 tbsp. butter in the empty skillet and whisk flour into it. Quickly add cold half and half and cold milk, and season to taste with salt and pepper. Cook, stirring, over med-low heat until sauce thickens.
7. To the squash in the mixing bowl, stir in the melted butter, parmesan cheese, nutmeg, cooked mushrooms/ham, and salt and pepper if it needs it.
8. Butter an oblong casserole dish and set aside.
9. Stir sauce into squash, mushroom and meat mixture and toss until the squash is mixed in and coated. Pour into the casserole dish.
10. Sprinkle casserole with bread crumbs.
11. Bake, uncovered, for about 30 minutes at 350F., or until crumbs are golden and casserole is bubbly.

Source: palatablepastime.com