Baked Spaghetti Squash and Cheese

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 268.9
  • Total Fat: 5.0 g
  • Cholesterol: 7.6 mg
  • Sodium: 1,073.4 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 3.1 g
  • Protein: 30.9 g

View full nutritional breakdown of Baked Spaghetti Squash and Cheese calories by ingredient
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Number of Servings: 6



    5 1/2 cups cooked spaghetti squash (from about 2 small)
    1 tbsp butter
    1 tbsp olive oil
    1/4 cup minced onion
    1/4 cup flour (use 2 tbsp corn starch for gf)
    2 cups skim milk
    1 cup fat free chicken broth (vegetable broth for vegetarian)
    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



Preheat the oven to 375F.

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.

Serving Size: makes 6 equal servings

Number of Servings: 6

Recipe submitted by SparkPeople user WARDMIC78.

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