This recipe is so creamy, satisfying and perfect as an accompaniment to any protein or simply on its own. With a garlic toast crust that you can bake to your preference, the spaghetti squash shines through the cheese sauce and everything comes together perfectly. Easy and tasty, It’s just that simple!

Butter flavored nonstick
cooking spray
12 thin slices French bread,
crust removed
1 teaspoon garlic powder
4 tablespoons melted butter
or margarine
3 tablespoons flour
2 cups milk
/ cup Parmesan cheese
Salt and black pepper to taste
2 eggs, beaten
1 small spaghetti squash
1 small zucchini, peeled and thinly sliced
lengthwise
1 cup shredded, smoked Swiss cheese
1 small tomato, diced small

Spray one side of each bread slice. Dust sprayed side with garlic powder. Press the garlic side of each slice of bread on the bottom and up the sides of a 12-cup muffin tin; set aside. Melt butter in a saucepan over medium heat. Whisk in the flour until a smooth roux is formed. Add milk, whisk well and cook until thickened, about 5-7 minutes, Remove from heat and stir in the Parmesan cheese, seasoning to taste with salt and pepper. Whisk a half cup of the cheese sauce into a bowl containing beaten eggs. Pour this mixture back into cheese sauce; set aside.

Cut the spaghetti squash in half lengthwise. Remove the seeds with a tablespoon; discarding. Run the tines of a fork from one end to the other, resulting in strands of squash. Transfer squash to a large bowl. As thinly as possible, julienne the zucchini and add to the bowl with spaghetti squash. Pour in cheese sauce and shredded Swiss, tossing to combine. Evenly divide among bread-lined muffin cups and top with tomato. Bake 30 minutes. Remove to cool slightly before serving.

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is married with four children. You can email questions or comments to [email protected] and visit theyankeechef.blogspot.com.