Recipe Library
Baked Spaghetti Squash and Cheese
Creamy strands of roasted spaghetti squash melt into a light, cheesy sauce that tastes rich and comforting. Baby spinach adds a fresh note while the golden, bubbly cheddar topping delivers a satisfying finish.
- Total
- 1 hr 40 min
- Prep
- 10 min
- Cook
- 1 hr 30 min
- Serves
- 7
Nutrition per Serving
- Calories
- 165
- Protein
- 10g
- Carbs
- 16g
- Fat
- 8g
- Fiber
- 2g
- Sugar
- 7g
- Sodium
- 279mg
Ingredients
- 5 1/2 cup cooked spaghetti squash (from about 2 small see directions below:)
- 1 tbsp butter
- 1 tbsp olive oil
- 1/4 cup minced onion
- 1/4 cup flour (use ap gluten-free flour for GF)
- 2 cup skim milk
- 1 cup fat free chicken broth (vegetable broth for vegetarian)
- 2 cup 8 oz Sargento 2% reduced fat mild cheddar
- salt and pepper (to taste)
- 4 cup about 4 oz baby spinach
- 1/8 cup grated 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.