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Baked Spaghetti Squash and Cheese Recipe

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  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 35 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 7 servings 1x
  • Category: Main Course, Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

  1. 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.
  2. 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.
  3. Combine Ingredients: Remove from heat and stir in cheddar cheese until melted. Add spaghetti squash and spinach.
  4. 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