Spaghetti Squash with Mornay Sauce
This is what I did:
Made a roux with 2 tablespoons of melted butter and 2 tablespoons of flour. Mix well and form a paste, constantly stirring and cooking. With a whisk, stir in one cup of milk. Stir well until thickened and voila, you have white sauce! Then I added 1/2 cup of grated parmigiano cheese and 1/2 cup of fontina to turn it into a mornay sauce.