Cheesy baked spaghetti squash and baby spinach – a comforting, cheesy dish, without the guilt. Perfect for Meatless Mondays or any day of the week!
Ingredients
- 5 1/2 cups cooked spaghetti squash (from about 2 small see directions below:)
- 1 tbsp butter
- 1 tbsp olive oil
- 1/4 cup minced onion
- 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 8 oz Sargento 2% reduced fat mild cheddar
- salt and pepper (to taste)
- 4 cups about 4 oz baby spinach
- 1/8 cup grated parmesan
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.
Serving: 1cup, Calories: 165kcal, Carbohydrates: 16g, Protein: 10g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 7.5mg, Sodium: 278.5mg, Fiber: 2g, Sugar: 6.5gWW Points Plus: 5
