| 1 2-2 1/2 Lbs. Spaghetti Squash |
| 1 Cup Sliced Celery |
| 1/2 Cup Chopped Onion |
| 2 Tbsp. Butter |
| 1 Tbsp. Flour |
| 1/4 Tsp. Dry Mustard |
| 3/4 Cup Milk |
| 2 Oz. Swiss Cheese cut up |
| 1/4 Cup Grated Parmesan Cheese |
Halve squash lengthwise. Scoop out seeds. Place halves, cut side down in a microwave-safe dish. Cover with clear plastic wrap; vent by leaving a small area unsealed at dish edge. Microwave for 10-14 minutes or until pulp can be pierced with a fork. Let stand-covered.
For sauce, in a 4-cup glass bowl combine celery, onion, and butter. Cover with waxed paper and cook on high for 3-4 minutes or until onion is tender. Stir in flour, mustard and dash of pepper Stir in milk. cook, uncovered for 1-3 minutes until thickened and bubbly, stirring every minute. Cook on high 30 seconds more, stir in cheeses.Use a fork to shred and separate pulp of squash into strands. Pile squash onto platter and top with sauce. Makes 4 to 6 servings.