Cheesy Baked Spaghetti Squash

I love fall for multiple reasons, but one of my favorite fall ingredients is spaghetti squash. If you haven't tried to make it yet, I highly recommend it. Spaghetti squash is really good with cheese and if you cook it right, it's really similar to spaghetti. 

This recipe comes from Skinny Taste.

-5 1/2 cups cooked spaghetti squash (from about 2 small)
-1 tbsp butter
-1 tbsp olive oil
-1/4 cup minced onion
-1/4 cup flour (use 2 tbsp corn starch for gf)
-2 cups skim milk
-1 cup fat free vegetable broth
-8 oz 2% reduced fat mild cheddar
-salt and pepper, to taste
-4 cups (about 4 oz) baby spinach
-1/8 cup grated parmesan

Cut the spaghetti squash in half, pull out the seeds and pulp. Roast cut side down in an oven heated to 375 degrees for 1 hour or until tender.

Heat butter and oil in a large saucepan. Add the onions and saute for 2-3 minutes. Stir in the flour. Cook 4-5 minutes. Add in the milk and vegetable broth, whisk and bring to boil. Remove from the heat and stir in the cheese, until melted. Shred the spaghetti squash and add in the spinach. Mix together all of the ingredients. Pour into a casserole dish and top with Parmesan and bake for 25-30 minutes.

This recipe was pretty good, we used a three or four pound spaghetti squash and that was way too big for this recipe. The squash will yield a lot of strands so if you want to make a large amount, use a big squash and put this into a 9x13 pan



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