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| Prep Time | 30 minutes |
| Cook Time | 1.5 hours |
| Servings |
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Ingredients
- 5 1/2 cups cooked spaghetti squash from about 2 small (see directions below on how to cook)
- 1 tbsp butter
- 1 tbsp olive oil
- 1/4 cup onion minced
- 1/4 cup flour use ap gluten-free flour for GF
- 2 cups skim milk
- 1 cup fat free chicken broth vegetable broth for vegetarian
- 2 cups Sargento 2% reduced fat mild cheddar
- salt to taste
- 4 cups baby spinach
- 1/8 cup grated parmesan
- pepper to taste
Ingredients
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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.
Nutrition Facts
Baked Spaghetti Squash and Cheese
Amount Per Serving
Calories 241
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 6g
30%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 33mg
11%
Sodium 447mg
19%
Potassium 331mg
9%
Total Carbohydrates 18g
6%
Dietary Fiber 1g
4%
Sugars 5g
Protein 16g
32%
Vitamin A
47%
Vitamin C
13%
Calcium
50%
Iron
6%
* Percent Daily Values are based on a 2000 calorie diet.
