Baked Spaghetti Squash and Cheese

I finally found a spaghetti squash recipe that I really like!! I’ve had so many times where I’ve heard a spaghetti squash dish was really good or that you really couldn’t tell it was spaghetti squash but then I’d try it, and I could totally tell!  Well this time I finally found a winner!  It really does taste a lot like mac and cheese!! I mean, you can tell it’s not macaroni noodles but it’s pretty tasty!  Even my husband liked it!  

Baked Spaghetti Squash and Cheese

• Ingredients
• 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 
• 2 cups milk
• 1 cup fat free chicken broth (vegetable broth for vegetarian)
• 2 cups (8 oz) mild cheddar
• salt and pepper, to taste
• 4 cups (about 4 oz) baby spinach
• 1/8 cup grated parmesan

DIRECTIONS:

1. Preheat the oven to 375ºF.
2. 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.
3. 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.
4. Maintain the oven temperature.
5. Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
6. Stir in flour. Reduce heat to low and cook, stirring continually 3 – 4 minutes.
7. 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.
8. Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
9. Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top.
10. Bake until bubbly and golden 25 to 30 minutes.
11. *Recipe from Skinny Taste