Baked Spaghetti Squash and Cheese
This easy, cheesy baked spaghetti squash is a healthier take on mac and cheese! It's cheesy, loaded with vegetables and lower in calories and carbs.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 5.5 cups cooked spaghetti squash from about 2 small squash, see directions
- 1 tbsp butter
- 1 tbsp 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 Sargento 2% reduced fat mild cheddar 8 oz
- salt and pepper to taste
- 4 cups baby spinach about 4 oz
- 0.125 cup grated parmesan
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 olive 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; 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.
Notes
This comforting baked spaghetti squash and cheese dish is perfect for a healthy family meal. You can add cooked chicken or turkey bacon for a protein boost. Remember to squeeze out excess squash water for the best texture.