Baked Spaghetti Squash and Cheese
A healthier and lower-carb take on mac and cheese, this baked spaghetti squash is cheesy, packed with vegetables, and incredibly comforting.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 5.5 cups cooked spaghetti squash (from about 2 small, see directions)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 0.25 cup minced onion
- 0.25 cup all-purpose flour (use gluten-free flour for GF)
- 2 cups skim milk
- 1 cup fat-free chicken broth (vegetable broth for vegetarian)
- 2 cups reduced-fat mild cheddar cheese, shredded (about 8 oz)
- salt and pepper to taste
- 4 cups baby spinach (about 4 oz)
- 0.125 cup grated parmesan cheese
Instructions
Preparation Steps
- 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 for 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 for 25 to 30 minutes.
Notes
This dish is delicious on its own or can be a hearty side dish.