Spaghetti Squash with Creamy Squash Sauce

Ingredients
1 spaghetti squash
1 acorn squash or other variety
2 cups warm milk
2 cups shredded cheese
8 oz cream cheese or other soft cheese
2-3 tablespoons butter
2-3 tablespoons flour or corn starch
Bread crumbs or chips for topping
1 Teaspoon/dash Lemon juice
1 teaspoon cinnamon
Salt & pepper to taste
Half small onion, chopped
1 clove garlic, chopped
Any other spices you think would work well.

Squash
Cut squash in half and scoop out seeds. Sprinkle with salt, pepper and drizzle with oil, rub on to make sure all parts are covered. Roast cut side down, 400 degrees for 30 mins or roast until fork tender. Time depends on size of squash. After roasted, shred spaghetti squash and scoop acorn squash out of rind/shell.

You can cook the squash in advance and mix the rest later.

Sauce
2-3 tablespoons butter melted. Add some onion and garlic as butter melts. Add 2-3 tablespoons flour or corn starch. Mix well. Whisk in 2 cups warm milk. Add splash of lemon juice and dash of cinnamon. Add slightly mashed up acorn squash to cream sauce. Bring to boil, cooks out flour and helps thickens sauce. Add cream cheese and 1-1.5 cups shredded cheese, I had Swiss on hand. Once cheese is melted and mixed in pour in pan (9×13 or what you need for size) over shredded spaghetti squash. Stir up to mix. Top with bread crumbs/chips and rest of cheese. Bake for 20-30 mins at 400 degrees.