Light Spaghetti Squash Gratin

Using a large fork, pierce the skin of the squash several times and roast in a 400ºF oven for 1 hour. Remove and allow to cool enough to handle. Cut the squash in half, lengthwise, with a serrated knife. Using a spoon, scoop out the seeds and discard. Scrape the remaining flesh with a fork until it shreds into a spaghetti-like texture.

Melt the butter in a large skillet and add the garlic. Cook on low heat for a couple of minutes until it begins to soften. Add the flour and whisk to incorporate it into the butter. Add the milk and whisk continuously until the butter/flour mixture is fully incorporated and there are no lumps. The sauce will thicken. Add in the Parmesan cheese and herbs and remove from the heat. When the squash is cooked and shredded, add it to the sauce, mix thoroughly and season with salt and pepper.

In a small bowl, combine the breadcrumbs with the olive oil and sprinkle on top of the squash mixture. Bake in a 400ºF oven for approximately 20 minutes or until the breadcrumbs are a light golden brown.