Pureed Butternut Squash with Spaghetti Squash

1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.

2. Place butternut squash, cut-sides up, on the prepared baking sheet.

3. Bake in the preheated oven until the insides are soft enough to be scooped out with a spoon, 30 to 40 minutes. Remove from the oven and let cool slightly, then scoop flesh into a food processor and puree until smooth.

4. Meanwhile, place spaghetti squash, cut-sides down, in a microwave-safe container. Add 1 inch of water and microwave on high until insides are soft, about 12 minutes. Let cool slightly, then use a fork to pull out strands of flesh.

5. Transfer pureed butternut squash to a pot with stock, milk, Cheddar cheese, and Parmesan cheese; bring to a boil. Lower heat and simmer until sauce begins to thicken, about 2 minutes. Add pepper, cayenne, nutmeg, and salt and simmer for 5 minutes.

6. Remove from the heat and mix in spaghetti squash.

7. Ladle into bowls and sprinkle each serving with bread crumbs.

Cook's Note:

For an easy weeknight meal, cook squash beforehand.