How To Make Baked Spaghetti Squash and Cheese
Baked spaghetti squash is a healthy recipe that cuts off the carbs from the classic recipe made with macaroni. Pairs well with cheese!
Serves:
Ingredients
- 5½cupsspaghetti squash,cooked from about 2 small
- 1tbspbutter
- 1tbspolive oil
- ¼cuponion,minced
- ¼cupflour,use all-purpose gluten-free flour for GF
- 2cupsskim milk
- 1cupfat-free chicken broth,vegetable broth for vegetarian
- 2cupssargento 2% reduced fat mild cheddar
- salt and pepper,to taste
- 4cupsbaby spinach
- ⅛cupparmesan,grated
Instructions
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Preheat the oven to 375 degrees F.
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Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet cut side down. Bake for about 1 hour until tender.
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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.
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Maintain the oven temperature.
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Heat butter and oil in a large saucepan over medium heat. Add onions and cook for about 2 minutes.
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Stir in flour. Reduce heat to low and cook, stirring continually for about 3 to 4 minutes.
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Add milk and chicken broth and continue whisking, raising heat to medium-high, stirring for about 2 minutes until it comes to a boil and becomes smooth and thick; season with salt and pepper.
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Once it becomes thick, remove it from heat. Add cheddar cheese and mix well until cheese is melted.
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Adjust salt and pepper to taste. Add cooked spaghetti squash and baby spinach then pour into a baking dish and sprinkle parmesan cheese on top.
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Bake for about 25 to 30 minutes until bubbly and golden.
Nutrition
- Calories: 278.46kcal
- Fat: 18.10g
- Saturated Fat: 9.36g
- Trans Fat: 0.51g
- Monounsaturated Fat: 5.49g
- Polyunsaturated Fat: 1.12g
- Carbohydrates: 15.32g
- Fiber: 1.72g
- Sugar: 6.57g
- Protein: 14.57g
- Cholesterol: 47.08mg
- Sodium: 570.13mg
- Calcium: 460.77mg
- Potassium: 325.26mg
- Iron: 0.73mg
- Vitamin A: 247.35µg
- Vitamin C: 4.47mg
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