INGREDIENTS
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4 spaghetti squash, halved
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1/4 c. extra-virgin olive oil
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kosher salt
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Freshly ground black pepper
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3 tbsp. unsalted butter
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3 cloves garlic, minced
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3 tbsp. All-purpose flour
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1/2 c. milk
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1/2 c. low-sodium chicken broth
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1/2 c. shredded mozzarella
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1/2 c. shredded Parmesan
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1/3 c. shredded provolone
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1/3 c. shredded fontina
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Chopped fresh parsley, for garnish