Creamy Roasted Spaghetti Squash

This is a perfect fall side dish and I don't believe this picture does it justice!  Suggested accompaniment Long Trail Ale Braised Pork Tenderloin.

1 1/2 - 2 pound spaghetti squash, halved and seeded

5 Slices bacon

2 garlic cloves, minced 

2 tablespoons butter

3 tablespoons flour

1 cup milk

1/4 cup cream

1/4 teaspoon salt

Olive oil

Extra Salt and pepper for seasoning

Preheat oven to 350 degrees.  Coat squash with olive oil, season with salt and pepper and place cut side down in baking dish or pan.  Roast for 30 - 40 minutes or until fork tender.  Let cool for handling.

In large skillet, cook bacon till crisp, drain and set aside.  Remove bacon grease from pan, or start with new pan.  Over medium/low heat melt butter.  Add garlic and cook for 30 - 45 seconds.  Add flour and cook for another 30 seconds.  Whisk in milk and cream, heat and stir often until it thickens to a rich sauce, about 10 minutes. Add 1/4 teaspoon salt.  Using a fork gently scrape spaghetti squash out of shell, combine with sauce and top with chopped bacon.