- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 235.8
- Total Fat: 14.4 g
- Cholesterol: 29.2 mg
- Sodium: 426.3 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 2.2 g
- Protein: 10.9 g
Cheesy Baked Spaghetti SquashSubmitted by: JILLABEE44
Introductioncomfort food!! You can lighten it up with fat free milk and cheese, I prefer the melty goodness, and richness of whole fat.
I also halved this recipe, it is originally 7 servings and everything is doubled. comfort food!! You can lighten it up with fat free milk and cheese, I prefer the melty goodness, and richness of whole fat.
I also halved this recipe, it is originally 7 servings and everything is doubled.
1 small cooked spaghetti squash
1/2 tbl butter/margarine
1/2 tbl olive oil
1/8 C minced onion
1/8 C flour
1 C milk
1/2 C fat free chicken broth
4oz or 1/2 C shredded cheddar
salt and pepper to taste
2 C baby spinach
2 tbl grated parmesan
may be less time since I halved the original recipe.
Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender, about 1 hour. Separate the strands of squash with a fork and place in a medium bowl; discard shells. 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.
Makes 3 cups
Serving Size: 3 1-cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user JILLABEE44.