Description
This Baked Spaghetti Squash and Cheese is a healthy and comforting dish that’s perfect for a cozy weeknight meal. Tender spaghetti squash is combined with a creamy cheese sauce, spinach, and Parmesan cheese, then baked to bubbly perfection.
Ingredients
Units
Scale
Produce
- 5 1/2 cups cooked spaghetti squash (from about 2 small, see instructions)
- 1/4 cup minced onion
- 4 cups baby spinach
Pantry
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 cup flour (use gluten-free flour for GF)
- 2 cups skim milk
- 1 cup fat-free chicken broth (vegetable broth for vegetarian)
- Salt and pepper (to taste)
- 1/8 cup grated Parmesan cheese
Dairy
- 2 cups (8 oz) Sargento 2% reduced-fat mild cheddar cheese
Instructions
- Cook Spaghetti Squash: Preheat oven to 375°F. Cut spaghetti squash in half lengthwise and remove seeds. Place cut-side down on a baking sheet and bake until tender, about 1 hour. Scrape out the squash strands with a fork and squeeze out excess liquid.
- Make Cheese Sauce: In a saucepan, melt butter and oil over medium heat. Add onions and cook for 2 minutes. Stir in flour and cook for 3-4 minutes, stirring constantly. Gradually whisk in milk and broth. Bring to a boil, then reduce heat and simmer until thickened, about 2 minutes. Season with salt and pepper.
- Combine Ingredients: Remove from heat and stir in cheddar cheese until melted. Add spaghetti squash and spinach.
- Bake: Pour mixture into a baking dish and sprinkle with Parmesan cheese. Bake until bubbly and golden, about 25-30 minutes.
Notes
- For a crunchier topping, mix breadcrumbs with melted butter and sprinkle over the casserole before baking.
- Leftovers can be stored in the refrigerator for up to 3 days.
- You can use different types of cheese, but a mild cheddar works well in this recipe.
- To add some spice, try adding a pinch of red pepper flakes to the cheese sauce.
- Serve with a side salad or your favorite vegetables for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 250kcal
- Sugar: 8g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg