Baked Spaghetti Squash and Cheese
User Reviews
4.8
Baked Spaghetti Squash and Cheese
Description
This Baked Spaghetti Squash and Cheese recipe starts by roasting spaghetti squash halves until tender. The squash strands are scraped out and drained of excess moisture. A rich cheese sauce is prepared using butter, olive oil, onions, flour, milk, chicken broth, and shredded cheddar, seasoned with salt and pepper. Baby spinach leaves are folded into the sauce along with the squash strands. The combined mixture is transferred to a baking dish and topped with grated Parmesan cheese before baking until bubbling and lightly browned.
The squash provides a mild, slightly sweet base with a stringy texture that resembles pasta. The cheese sauce is smooth and creamy with a gentle sharpness from the cheddar and a salty nutty note from Parmesan. The spinach adds a subtle vegetal freshness and color contrast.
This casserole suits as a cozy side dish or vegetarian main, pairing well with roasted or grilled proteins. Its gentle flavors and comforting texture make it accessible to many palates.
The recipe encourages sharing feedback or photos if you've made it, highlighting its adaptability and engagement with home cooks.
Ingredients
- 5 1/2 cups spaghetti squash from about 2 small see directions below:, cooked
- 1 tbsp butter
- 1 tbsp olive oil
- 1/4 cup onion minced
- 1/4 cup flour (use ap gluten-free flour for GF)
- 2 cups milk skim
- 1 cup chicken broth vegetable broth for vegetarian, fat free
- 2 cups cheddar cheese 8 oz, Sargento brand, 2% reduced fat, mild
- salt to taste
- black pepper to taste
- 4 cups baby spinach about 4 oz
- 1/8 cup Parmesan Cheese grated
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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