Food & Cooking Recipes Ingredients Seafood Recipes Spaghetti Squash Gratin 3.3 (200) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 11, 2018 Print Share Share Tweet Pin Email Photo: Standard Prep Time: 15 mins Total Time: 50 mins Servings: 8 This savory spaghetti squash casserole gets an umami boost from anchovies and Parmesan. The creamy sauce is surprisingly low in fat, so go ahead and have a second helping! Ingredients 1 cup low-sodium chicken broth 1 cup whole milk 2 garlic cloves, smashed and peeled 3 tablespoons unbleached all-purpose flour 1 tablespoon unsalted butter 1 to 2 anchovy fillets, chopped 3 teaspoons chopped fresh sage leaves 5 cups Simple Roasted Spaghetti Squash Recipe Kosher salt and freshly ground pepper ¾ cup fresh breadcrumbs 2 tablespoons grated Parmesan Directions Preheat oven to 375 degrees. In a small pot, bring broth, milk, and garlic to a boil over medium-high and cook 1 minute. Pour into a medium bowl, then slowly add flour, whisking constantly. In pot, melt butter over medium. Add anchovies and 2 teaspoons sage and cook, stirring, 1 minute. Return broth mixture to pan, bring to a simmer, and cook until thickened, 6 minutes. Discard garlic. Add squash to sauce and season with salt and pepper. Transfer to a 2-quart shallow baking dish. In a small bowl, combine 1 teaspoon sage, breadcrumbs, and Parmesan and sprinkle over squash. Bake until top is golden brown and mixture is bubbling at edges, 20 to 25 minutes. Print