Ingredients
1spaghetti squash
1sweet potato,peeled and grated
3whole cloves
1small onion,peeled
1bay leaf
¼cupbutter
½cupgluten-free all purpose baking flour
2cupswarm milk
salt,to taste
ground white pepper,to taste
Preparation
Preheat the oven to 375 degrees F. Place spaghetti squash in a baking dish.
Bake in the preheated oven for about 1 hour until squash is tender when pricked with a fork. Remove from oven and set aside until almost completely cooled. Cut in half and remove seeds using a spoon.
Shred squash meat using a fork and discard the peel.
Combine shredded spaghetti squash and sweet potato in a bowl. Press cloves into peeled onion.
Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the butter will just begin to bubble.
Whisk in flour to form a thick paste just like the consistency of cake frosting. Pour in warm milk, 2 tablespoons at a time, and keep stirring until sauce thickens.
Add onion and bay leaf to milk mixture, cover, and simmer over low heat, stirring from time to time to prevent burning for 20 minutes.
Preheat the oven to 350 degrees F. Grease a baking dish.
Remove onion and bay leaf from bechamel sauce and and season sauce with salt and pepper. Pour sauce over spaghetti squash-sweet potato mixture and mix well.
Transfer spaghetti squash mixture into the prepared baking dish.
Bake in the preheated oven for 50 to 60 minutes until top is golden brown.
Serve and enjoy.
