Recipe Of The Week 2/17: Baked Spaghetti Squash and Cheese

Yields: 7 servings

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

Directions:

• 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.

Meal Plan Check Boxes:

1.5 Proteins
1 Fat
1/2 Dairy

Nutritional Facts: 1 cup, Calories: 165 kcal, Carbohydrates: 16 g, Protein: 10 g, Fat: 8g

Adapted From: https://www.skinnytaste.com/baked-spaghetti-squash-and-cheese/#recipe