Description
This easy, cheesy baked spaghetti squash is a healthier take on mac and cheese! It’s cheesy, loaded with vegetables and feels like comfort food, without the calories and carbs.
Yield: 7servings | Serving Size: 1cup
Ingredients
5 1/2cupscooked spaghetti squash, from about 2 small see directions below:
1tbspbutter
1tbspolive oil
1/4cupminced onion
1/4cupflour, use ap gluten-free flour for GF
2cupsskim milk
1cupfat free chicken broth, vegetable broth for vegetarian
2cups8 oz Sargento 2% reduced fat mild cheddar
salt and pepper, to taste
4cupsabout 4 oz baby spinach
1/8cupgrated parmesan
Instructions
- Preheat the oven to 375ºF.
- Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet cut side down. Bake until tender, about 1 hour.
- Separate the strands of squash with a fork and place in a medium bowl; discard shells. Squeeze out any excess liquid from the squash if watery.
Maintain the oven temperature.
- Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
- Stir in flour. Reduce heat to low and cook, stirring continually 3 – 4 minutes.
- Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
- Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
- Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top.
- Bake until bubbly and golden 25 to 30 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
