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!
Preheat the oven to 375 degrees F.
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.
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 for about 2 minutes.
Stir in flour. Reduce heat to low and cook, stirring continually for about 3 to 4 minutes.
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.
Once it becomes thick, remove it 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 then pour into a baking dish and sprinkle parmesan cheese on top.
Bake for about 25 to 30 minutes until bubbly and golden.
- 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