Spaghetti squash with spinach and cheese

Getting ready to bake

I don’t yet have a “go to” spaghetti squash recipe, but this one might be in the running! I mean, who doesn’t love a warm and cheesy casserole? And for me, that cheese was an extra sharp cheddar…yum!

Spaghetti squash with spinach and cheese
Serves: 4-6
Source: adapted from Skinnytaste

Ingredients
1 spaghetti squash
1 clove garlic, minced

Spaghetti squash and spinach

1/2 medium onion, chopped
1 Tablespoon olive oil
2 Tablespoons flour (or 1 Tablespoon cornstarch if gluten-free)
1 cup lowfat milk
1/2 cup chicken or vegetable broth
1 cup shredded cheddar cheese
Salt and pepper, to taste
4 cups baby spinach
1 Tablespoon grated Parmesan cheese

Directions
1. Preheat the oven to 375 degrees F. Cut the squash in half lengthwise; remove seeds and discard. Place squash on a baking sheet lined with foil and bake until tender, about 1 hour. Remove from oven and when cool enough, separate the strands of squash with a fork and set aside. Keep the temperature on.

Warm and bubbly casserole

2. Heat oil in a large saucepan over medium heat. Add garlic and onions and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3-4 minutes. While whisking continuously, add milk and chicken broth and increase heat until the mixture comes to a boil and becomes smooth and thick, about 2 minutes. Season with salt and pepper.

3. Once it becomes thick, remove from heat, add cheddar cheese and mix until cheese is melted. Add cooked spaghetti squash and baby spinach and stir until combined. Pour into a baking dish and sprinkle Parmesan cheese on top. Bake for 25-30 minutes, until bubbly and golden.