Baked Spaghetti Squash and Cheese

Name: Baked Spaghetti Squash and Cheese
Prep time: 10 min
Cook time: 1 h 35 min
Total time: 1 h 45 min
Yield: 7 servings
Ingredients: 5 1/2 cups cooked spaghetti squash; 1 tbsp butter; 1 tbsp olive oil; 1/4 cup minced onion; 1/4 cup flour; 2 cups skim milk; 1 cup fat free chicken broth; 2 cups 8 oz Sargento 2% reduced fat mild cheddar; salt and pepper; 4 cups about 4 oz baby spinach; 1/8 cup grated parmesan

User Reviews

4.8

336 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 45 mins
Servings
7 servings
Calories
165 kcal
Course
Side Dish, Dinner
Cuisine
American

Baked Spaghetti Squash and Cheese

Iris Warren

Report

Cheesy baked spaghetti squash and baby spinach – a comforting, cheesy dish, without the guilt. Perfect for Meatless Mondays or any day of the week!

Share:

I Made This!

252 people made this

Print

67 people printed this

Save this

201 people saved this

Ingredients

Servings

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

Add to Shopping List

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.

Notes

Your comments are helpful!! If you’ve tried this Baked Spaghetti Squash and Cheese or any other recipe on Skinnytaste, don’t forget to rate the recipe and leave me a comment below! I would love to hear your thoughts, variations and feedback. And if you took some photos of it, share it with me on Instagram so I can re-share on my stories!

Nutrition Information

Show Details

Serving 1cup Calories 165kcal (8%) Carbohydrates 16g (5%) Protein 10g (20%) Fat 8g (12%) Saturated Fat 2g (10%) Cholesterol 7.5mg (3%) Sodium 278.5mg (12%) Fiber 2g (8%) Sugar 6.5g (13%)