Baked Spaghetti Squash and Cheese
Cheesy baked spaghetti squash and baby spinach – a comforting, cheesy dish, without the guilt. Perfect for Meatless Mondays or any day of the week!
Foto: Skinnytaste
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
Steps
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Preheat the oven to 375ºF.
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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.
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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.
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Maintain the oven temperature.
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Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
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Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
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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.
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Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
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Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top.
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Bake until bubbly and golden 25 to 30 minutes.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (9% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| cooked spaghetti squash | 2.5 cups | - | - |
| butter | 1 tbsp | - | - |
| olive oil | 1 tbsp | - | - |
| minced onion | 0.25 cup | - | - |
| flour | 0.25 cup | - | - |
| skim milk | 2 cups | - | - |
| fat free chicken broth | 1 cup | - | - |
| 8 oz Sargento 2% reduced fat mild cheddar | 2 cups | Rp 30.000/170g | Rp 35.294 |
| salt and pepper | - | - | - |
| about 4 oz baby spinach | 4 cups | - | - |
| grated parmesan | 0.125 cup | - | - |
*Estimated market prices, may vary by region
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