Sep 23, 2013

Baked Spaghetti Squash and Cheese



Cheesy baked spaghetti squash and baby spinach – a comforting, cheesy dish, without the guilt. Perfect for Meatless Mondays or any day of the week!

I am down to the last few days of finishing up the cookbook, so forgive me for not posting more recipes. But since it's Monday, I thought this delicious meatless dish from the archives would be perfect for this beautiful Fall day.

I'm really excited to share this recipe with you, I think you are all going to love this dish. I was craving something cheesy, without all the carbs from macaroni and came up with this.


I basically swapped the pasta from my Skinny Macaroni and Cheese recipe with spaghetti squash and was really impressed with the results.

No, spaghetti squash does not taste like pasta, it's slightly sweeter and of course a vegetable rather than a grain, but we all loved this dish. Even my husband gave it a thumbs up – I think we all found our favorite way to east this squash.

Low fat, low carb, weight watcher friendly spaghetti squash and cheese casserole.

It can be prepared ahead, then baked just before ready to serve. I reheated leftovers in the microwave for lunch the next day and it was just as good as when I first made it.

If you are looking for a dish that is gluten-free, low-carb, vegetarian and comforting, give this a try. Serve this as a main dish, or as a side dish. I think this would even freeze and reheat well, if anyone tries this let me know!

By the way, serving spoon is from Such A Time Designs.



Baked Spaghetti Squash and CheeseSkinnytaste.com
Servings:• Serving Size: 1 cup • Points +: 5 pts • Smart Points: 4
Calories: 165 • Fat: 8 g • Protein: 10 g • Carb: 16 g • Fiber: 2 g • Sugar: 6.5 g
Sodium:
278.5 mg (without salt)
 


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 (use 2 tbsp corn starch for gf)
  • 2 cups skim milk
  • 1 cup fat free chicken broth (vegetable broth for vegetarian)
  • 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. Bake until tender, about 1 hour. Separate the strands of squash with a fork and place in a medium bowl; discard shells. 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.

Makes 7 cups.

379 comments :

  1. I have not tried this yet, but did buy spaghetti squash to try one of your other recipes this week. Maybe I will do this one instead. I am making your pasta fagioli right now and had to comment. You are truly talented in the kitchen. Almost every meal I make comes from your site. Thank you for sharing your gift with me. I will be buying a cookbook when it is complete!

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  2. MMM I LOVE LOVE spaghetti squash and this recipe looks delicious. I wonder if it could be duplicated with butternut or acorn squash.. YUMMMM!

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  3. I was craving some spaghetti squash for dinner tonight and imagine my happiness when I came to your website to check your recipes and your newest recipe is a spaghetti squash recipe! Plus, I had all of the ingredients. It is in my oven right now and I will say it tasted delicious before I put it in the oven so it HAS to taste even better when I take it out.

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    2. I'll also admit to licking my whisk and mixing spoon to tide me over while it was in the oven...

      It came out amazing!

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    3. Mine is currently in the oven and I also admit to licking the spoon before putting it in and YUM!

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  4. Gina, I look forward to seeing your recipes every day! You have made cooking easy, and you have given me so many ideas - I am trying new things and learning new things every day. Thank you for your delicious, healthy recipes! XOXO

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  5. going to try this... much like every other thing you post. I'm addicted to you, afterall. :)

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  7. As another reader commented above, I also came to your site for another spaghetti squash recipe, found this, and made it tonight. We added a few additional vegetables...broccoli, mushrooms, and some red and orange bell peppers. SO DELICIOUS! This is my new go to spaghetti squash recipe.

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  8. Can I use all chicken broth instead of milk? I would like this to be dairy free for me and I have a great dairy free cheese I like (Daiya) however I don't like the taste of almond milk in savoury recipes. Perhaps I could use soy milk? However I would prefer to use just broth and I'm wondering how you think that would turn out. Thank you! Love your recipes! xxoo

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  9. Every time I make Spaghetti Squash it has a lot of liquid after it comes out of the oven. Is there something I am doing wrong? I have tried to let it sit for a while after it cook, but that doesn't seem to help either. I really want to try this dish, but I'm afraid it will be watery....anyone have any suggestions????

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    1. Are you roasting them cut side down or cut side up? I do mine cut side down, and that seems to work well.

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    2. I've had the same problem and now I ALWAYS put it in a colander afterwards then squeeze the majority of water out. It works!

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    3. I cook my spaghetti squash in the microwave. Takes about 15 minutes. No hassle.

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    4. Microwave is so easy! l've done both and it turns out just as good in the microwave so may as well do that! I cut mine in half, scrap the seeds out, put them in cut side up with a little water and cook in 4 min intervals. done to perfection in about 15 like Debbi says! :) Saves time too!!

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  10. i have tried gluten free flours and haven't gotten a result similar to regular flour. Has anyone had any luck and what kind of flour did you use?

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    1. I tend to use rice flour and it works perfectly well!

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    2. Sweet rice flour is the best for stuff like this. I do a one-to-one substitution.

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    3. coconut flower works great

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    4. I use Bob's Red Mill gluten free all-purpose flour and it works really well. I haven't tried it in this particular recipe though.

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  11. This was absolutely DELICIOUS!!!! I check your website each day to see if there are new recipes. I saw this this morning and made sure to go to the store and buy spaghetti squash. I ended up making it for lunch. With your help (and delicious recipes), my hubby and I have each lost 27 lbs following WW (around 55lbs altogether). Thank you for all of your great ideas and having the PP+ values figured out. Keep it up! :)

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  12. Will vegetable broth work in place of the chicken broth? I would like to keep it kosher? It looks like a delicious dish!

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    1. What are your thoughts on freezing this. I am an empty nester and it is too much for 2. I would like to freeze in individual servings.

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  13. So here is the dish on this dish...Just made this and it is so delicious. I did not have spinach so I subsituted w/Kale. I will make this again. My next Quiona dish will be making it like a baked ziti. Thank you Gina for all your wonderful recipes!!!

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  14. To cut down on time, I microwave my spaghetti squash. It also cuts down a bit on the sweet taste as it doesn't get roasted. I like the sweet taste with the cheese sauce but not in some other recipes.

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  15. I made this tonight, it was my first time making spaghetti squash and I thought it was good, I liked that it did not get mushy.

    I had such a hard time cutting the squash before I cooked it though, I'm glad I didn't lose a finger!

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    1. For a large Spaghetti Squash, I prick it all over with a meat skewer or
      a two-pronged meat fork with SHARP points.

      Place it in a shallow, foil-lined baking pan and roast it
      at 375 degrees for approximately 1 hour.
      You can check it at 45 minutes .......size matters and the squash
      may be done before 60 minutes.

      Cool - cut it in half - scoop out the seeds and use a
      regular dinner fork to shred the squash into spaghetti
      like strands.

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    2. What to you look for to see if it is cooked?

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    3. Cook it in the microwave. When a long fork slides in easily, it's done. 15 to 20 min does the trick.

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    4. Throw in in the microwave whole (uncut) for a couple minutes, 3-5 and then take it out and cut it in half. It's MUCH easier

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    5. A post earlier mentioned that the squash doesn't get as sweet when you microwave it. I've always roasted mine but never microwaved it. I would like to try that but not if you think at the expense of flavor?

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  16. I made this with canned green beans instead of spinach!

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  17. I just made this, and OH MY GOSH....it's delicious!!! It was my first time cooking with (and eating!) spaghetti squash, and it was wonderful. I used frozen spinach (thawed and squeezed dry) since I didn't have fresh on hand. It turned out really well. Thanks for the great recipe!!

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  18. wow. so good. I had never had spaghetti squash before but now it is one of my new favs. Thank you!

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  19. Made it tonight. Followed recipe exactly. Absolutely yummy! Don't feel bloated afterwards since it's made with spaghetti squash. Thanks for sharing. :)

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  20. I just made this, it is so creamy and yummy and even my 15 month son loved it. AWESOME!!!!

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  21. Made this for dinner last night with a small piece of chix on the side. Everyone loved it! I cut down on the squash cooking time by microwaving for 14 minutes cut side down on a wet papertowel. It was yummy! Thank you!

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  22. I made this for dinner last night, but I added turkey sausage that I already had. I removed the sausage from the casing, browned and added to the mixture before it was baked! It was a huge hit!!!

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  23. This was so tasty. Seriously, one of my faves.

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  24. Made this tonight - AMAZING!!!!! I'll be packing up for my lunches for the rest of the week; thanks for this incredible recipe!!!

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  25. This was so good that I can't wait to eat the leftovers tomorrow!

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  26. Replace the chicken broth with vegetable broth (I would add scallions and black pepper to the vegetable broth) and you will have a non-meat, vegetarian recipe.

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  27. Gina. I love you.

    This was delish. Its our new skinnytaste favorite!

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  28. this may be the most delicious dish i've ever eaten - amazing! and the 1st time i've had spaghetti squash - yum!

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  29. Made this dish last night and it was delicious! I will definitely pass this recipe along. Thank you for sharing!!

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  30. Made this last night, and I think it's maybe my favorite spaghetti squash recipe I've tried on here so far. Fabulous idea, keep up the great work!

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  31. This was wonderful-I had a bag of baby arugula, so I used that instead of spinach. It was the perfect side to chicken and french bread. Thank you!

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  32. This was delicious! Made this as a side to your baked parm chicken, and my boyfriend and I just devoured every bite! I've been in a cooking rut...you're wonderful recipes have re-awaken my love for healthy cooking! Love your site, keep up the great work!!!

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  33. THIS IS SO GOOD! This was my first experience with a spaghetti squash and I didn't really know what to expect. Thanks for another great recipe!!

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  34. I've never tried or even cooked spaghetti squash before and when I saw this recipe, I HAD to try it so. I'm making it right now and I tasted it before it went into the oven and holy snikees it's SO delicious! I've cooked many of your recipes and you've transformed me into a better cook. Thank you so much!

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  35. Your recipes ROCK Gina :) This was soooo delicious...it almost felt like I was cheating. I have tried numerous recipes from this site, and they were all amazing!! Keep em coming! You are helping in my weight loss journey...I'm less than a pound from goal weight!

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  36. This looks so yummy! I can't wait to try it....as a side note, I microwave my squash for 1-2 minutes BEFORE cutting to soften it up.....seems to help a little.

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  37. Another home-run Gina! I truly adore this dish and it makes me sad to think Spaghetti squash is seasonal. I could eat this dish all year long!!

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  38. I'm not a huge squash fan, but this recipe might have turned me into one! I used only a quarter of the cheese it calls for and added some garlic pesto and mushrooms. It was a delicious twist with even less fat!

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  39. This was amazing!! Made it last night and wasn't quite sure if my hubby would like it. He's never had spaghetti squash. He absolutely LOVED it!!! He also said that it didn't make him feel blaoted after 2 servings and didn't upset his tummy. YAY!!! It tastes like a dish you'd have at a swanky restaurant. I can't wait to make it again!!! LOVE, LOVE, LOVE it <3

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  40. By far, one of your best ideas. I added a little hot sauce, Italian dry seasonings and garlic powder. Got very excited when I realized 8 oz of cheese was not just one cup! Had seen a full fat version of this recipe and realize now that it's not even remotely worth it.

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  43. Made this yesterday with my hubby looking over my shoulder. As a longtime hater of spaghetti squash, he wasn't very pleased with my choice to make this. But the smell coming out of the oven... YUM (his comment... "wow that's better than I expected")! I caught him digging into a piece while it was cooling and he admitted this recipe made him a convert. You are wonderful in the kitchen, Gina! Never stop coming up with these wonderful recipes!

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    1. Thanks, I think this is the recipe that may have converted my husband as well.

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  44. This is the first time I ever tried spaghetti squash and this recipe is delicious! My husband loves it too. I made it ahead and baked it a few hours later. I used a whole 6 oz bag of baby spinach instead of the 4 oz listed. It is light and delicate, yet holds up well and is a very complimentary side dish. It makes a lot for just 2 people, but there won't be a problem finishing it up. As Gina said, it reheats well. One reader commented on excess liquid with spaghetti squash, but I didn't have that problem with this recipe until it sat in the refrigerator for a couple of days - then I just poured the excess liquid off. This recipe is definitely a keeper! I plan to serve it the next time I have company.

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  45. This was amazing!

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  46. Mine came out really soupy, any suggestion?

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    Replies
    1. Simmer the sauce longer so it thickens before adding the cheese.

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  47. I used this as a base for an all-in-one meal last night ... I added garlic, mushrooms, sweet peas and turkey bacon, and used a mixture of cheddar and mozzarella cheese. Let me say this ... we've eaten A LOT of spaghetti squash in MANY different ways and this was by far the BEST spaghetti squash we've ever had. My boyfriend's brother was over as well and I barely managed to hide a small portion for my lunch today before the two of the devoured every last bite. I have three more squashes at home and I can guarantee at least one of them will be prepared in exactly this same way. So thank you for the inspiration!

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  48. *two of them

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  49. I made this and it is delicious! Mine did come out a little watery, I would recommend adding a little less broth and milk

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  50. This was amazing! But I have a few things to add:

    1. If you plan to eat it again later, dont add the spinach. It turned into the consistancy of canned spinach (eeeek) and my husband was not happy! I think broccoli would be great!

    2. Mine was soupy. i think its because the oven makes the squash release its moisture more. So, next time, Ill just stick mine under the broiler to melt the cheese and toast the breadcrumb but not realy bake it.

    SO SO SO GOOD!

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  51. I made this last night exactly as written! Delicious!!!!!!

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  52. Is this supposed to be a main dish or a side dish? If I wanted it to be a side, do you think I should/could cut the recipe in half?

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    1. As a side, I think it serves double, 1/2 cup.

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  53. Rachel from Oregon1/25/13, 6:29 PM

    Thank you, Gina! Another fantastic recipe! I wanted a little spice, so I added a chopped jalapeno and a small can of diced green chiles. I also halved the cheddar and replaced it with 4 oz. of pepperjack cheese. OH. MY. So good! According to my WW Recipe Builder, the pepperjack upped the WW points to 9 points for 6 large servings. It made a lot, thankfully, and we can't wait for dinner tonight! You rock!

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  54. This was delicious! My husband & daughter loved it!

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  55. This was very yummy, but a little watery. Any suggestions to avoid that? I did make it with brown rice flour, not sure if that made the difference.

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    1. It may have, I think simmering it longer so it thickens would fix it.

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  56. I made this tonight for a different kind of "pasta" night. It got 5 Stars from my Hubby as well. It was served with left over Chinese BBQ Pork that was homemade as well.

    I made personal adjustments to the recipe. It probably took closer to 7-8 minutes for the sauce to thicken up and the tempurature was too high at 375F and made the squash too cooked. 350F is better. But, that is why you wanted the feedback. Great recipe.

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  57. Made this tonight and it was soooo yummy! It was amazing as written, but next time I think I'll add Mrs. Dash Chipotle seasoning, broccoli and some turkey sausage. Thanks so much!

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  58. This was GREAT! I added a bit of broccoli and skipped the parmesan, but it was really good with grilled chicken! Thank you =)

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  59. LOVED this. I was craving something cheesey and this hit the spot!! Gina you have made me a spaghetti squash convert, picked up 2 more at the grocery and can't wait to make more!

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  60. Adrienne Staton1/26/13, 6:12 PM

    So excited about this recipe! I'm making it tonight, but adding some shrimp to get protein! Hopefully an amazing meal!

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  61. Made this tonight and it was AMAZING! Can't wait to check out other recipes of yours!

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  62. Totally tried this last night and LOVED IT!!! my sis and i are trying to eat better and trying alot of new things and this will definitely be on the menu again! thanks!!!

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  63. Just made it and ate it.......delicious! The only thing is that it was a little too liquidity for me. Going to try cutting the milk down to one cup next time and see if that is better.

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  64. This looks so yummy..Gina, what would you serve this with?

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  65. Oh my this was delicious. My picky hubby even had seconds. Only thing was that the spaghetti squash was crunchy... I think I need to leave it in the oven longer next time...

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  66. made this for lunch today. it was wonderful! thank you so much!

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  67. Hi Gina, I'll be making this tonight. Is it possible to freeze the leftovers? Also, when would you add things like broccoli, zucchini, etc?

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  68. I made this tonight and I LOVED it. I wasn't sure if the cheese sauce would be enough but it coated everything perfectly. It did come out a little liquidy once I baked it even though once I mixed everything it wasn't liquidy. I might try what someone else said about straining the squash. But I just used a slotted spoon to scoop my portion and there wasn't as much liquid. It was just the right amount of cheesy. I would definitely make it again and maybe use broccoli. I love how the cheese sauce came out and I might use that to some veggies. Who doesn't love cheese?!

    Thanks Gina for sharing another wonderful recipe!

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  69. I forgot to mention that mine came out with a different PP value but I think it's because I used Skim Plus milk (which has a higher PP value) than regular skim. Anyone making any changes should just plug it into recipe builder to find out the new PP value.

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  70. I am new to the world of blogging but felt compelled to say how wonderful and fun this site is. I have been using recipes for a few years on this site and have never been dissapointed. THank you Gina.
    Also,,, my very picky dauagter after some coaxing not to get hung up on the squash instead of pasta loved it!!

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  71. This was so good! I made it with broccoli instead of spinach. Next time I'm going to toss the broccoli in the sauce before mixing it in with the squash so that it gets fully covered, because some of it tasted burnt. That was my fault, though, not the recipe's.

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  72. While my family and I enjoy all of your recipes, I made this one last night and it was AMAZING! I'm only bummed I didnt make a double portion. Thank you!!!

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  73. Gina, this looks AMAZING, as do all your recipes. I will have some leftover buttermilk from your cauliflower mash (a huge fav of both mine AND my full-fat-loving husband's) - do you think that would work in place of skim? If so, any idea how it would affect the Points+ value?

    THANK YOU as always for the inspiration and deliciousness!!

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    1. Never tried it with buttermilk, I don't think the points will change, if so only by 1 pt but I'm guessing.

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    2. Well, I decided to give it a go and thought I'd report back :) I tried it with the buttermilk tonight and it was delicious!! I reduced it on the stovetop for longer (more like 5 mins), and might have even gone a couple mins extra next time, but it worked perfectly well. Served with roasted brussels sprouts for a classic, sub-10 point plus comfort meal!

      THANK YOU GINA, you are a lifesaver - never could have stuck with WW without you!!

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  74. What a great idea! I am trying cooking with spaghetti squash for the first time and this dish is in the oven right now. I tasted some from the spoon and it's yummy. However, mine is more like soup :( I was going to add in more cheese, but I had already calculated the WW points plus value and didn't want to adjust it! Way healthier alternative to pasta - glad I came across it!

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  75. Kerri-hudsongirl2003@yahoo.com1/28/13, 5:34 PM

    This was just unbelievably delicious and satisfying! It is in my top 5 Skinnytaste recipes and believe me I have made TONS!!!!

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  76. so so so so so good! made it with kale because I had it on hand, definitely one of my favorite ways to eat spaghetti squash!

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  77. I agree with Kerri-hudsongirl2003 - this is at the top of my very long list of Skinnytaste favorites. We added sliced baby bella mushrooms: delicious! Thank you so much Gina!

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  78. I have to add my comments to the long line of comments - this stuff is awesome!! I was sure the points were wrong because it's so good (I always think that about your recipes and they are always right!!) My husband was also skeptical but loved it. I eat it alone for lunch but when I served it for dinner I made chicken breasts cooked on top of the stove with oo spray, sprinkled with cayenne pepper and garlic salt - or chicken sausage. I love your site - always telling my coworkers and friends to look at it.

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    1. LOL, well I'm glad you think so! That means they don't taste light :)

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  79. I am looking to make this tonight. I have never roasted/cooked a spaghetti squash. I read thru the comments and noticed a few for roasting in the oven and microwave options. Is there going to be a taste differnce for one method over the other? It looks like microwaving would save some time; cooking about 20 minutes the spaghetti squash (that has been pricked/poked) correct?

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  80. I made this last Thursday, and my husband couldn't get enough! I beat him to the left overs on Sunday, and he was so bummed he didn't get anymore. I baked some chicken breasts while the spaghetti squash was cooking, cut them up into cubes, and added them to them mixture. It turned out so great! I will definitely make this again soon!

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  81. Amy, cut the spaghetti squash in half and put it insides down in about 1/4 inch of water and microwave for ~10 minutes depending on how big the squash is. I did ~8 minutes for each half, separately. To test if it's ready, just press the rind; it's ready if it gives in.

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  82. Made this last night and the whole family loved it!!!!

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  83. This was so incredibly delicious. When I first tasted the sauce I was pleasantly surprised at how rich it tasted, especially considering that skim milk was used. I gobbled this up.
    Thank you so much for making Weight Watchers easier and more fun to follow. There's so much to be said for a healthy, comfort food that isn't going to cost too many points. Thanks again!

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  84. This was absolutely yummy! Everyone loved it! I had it for dinner and then lunch for the week. Thanks love this site!!

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  85. I just found this site and the recipes look amazing. I love spaghetti squash and look forward to making this on Saturday. I'm also going to try the zucchini pizza bites as they sound really, really good. I look forward to browsing this site to make Weight Watchers fun. It has definitely been bookmarked not only on my laptop, but also my iPad. Thanks Gina!

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  86. I came across this yesterday on Pinterest, and knowing i happened to have ALL of the ingredients, made it for dinner last night. It met the high praise of my picky (loves fatty food) husband, and my 11 month-old-son. Absolutely DELICIOUS!!!! I'm on Weight Watchers, so a 5 point dinner is always something to be excited for. I found that the 1 cup serving was plenty! I added a small sprinkle of bread crumbs to the top for a little crunch. I plan to make this again many times. Sharing this recipe with my mom and co worker today!

    Kristin

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  87. Not only are your recipes fabulous, they are dummy proof! Some how everything I make of yours turns out great. I'm known for some flops! I made this last night and it was great.

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  88. Not only are your recipes fabulous, they are dummy proof! Some how everything I make of yours turns out great. I'm known for some flops! I made this last night and it was great.

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    1. Great, I try to be really accurate, so I am glad you said that.

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  89. This was your BEST recipe ever-- and I suspect I've made about 50 of them. Anyone reading these comments should run, not walk, to the store to pick up the ingredients.

    Thanks, Gina!

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    1. I agree, this was sooo good!!!

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  90. I made this and followed the directions with two exceptions - I cooked the squash in the microwave instead of the oven and I used a block of frozen spinach which I squeezed the heck out of. Mine came out a little bit soupier than the picture. I still liked it, and my five year old ate it up!!! Next time I'll just make sure to cook the squash in the oven - I think that might make the difference!

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  91. Yummy!!! I love this and it is only a few points... and instead of baking the squash I put it in the microwave for 12 minutes so that I can be able to cook it faster. Great recipe

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  92. Made your fabulous recipe yesterday, and we absolutely loved it!
    I shared your link in my blog.
    Thank you thank you!
    xo

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  93. Made this last week and put individual servings in the freezer...it freezes very well! :)

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  94. I made this last night and it came out a bit soupy. However, after placing it in the frig overnight, it was a little better. Just had some for lunch and it was so wonderful! And I was the envy of the office. :) Next time, I'm going to see if I can drain the cooked squash a bit, and then I'm also going to use Sargento cheese as called for in your recipe. That might make a difference - I used a cheap off brand. Thanks for another great recipe!!

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  95. Thank you thank you thank you!!! This was delicious. Even my 16 month old couldn't get enough!

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  96. Hi Gina, I've been following your blog for a couple of years now and I really appreciate all of the work you put into your recipes and points configuration. I tell all of my friends and family about your site.
    Question about the spaghetti squash bake - mine came out very watery.....was it because of the fresh spinach? The taste was good - there was just too much liquid. I'm thinking it was due to the spinach being fresh so I will try again using frozen spinach that has been squeezed dry. I loved it otherwise!

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  97. Yum. I'm going to try it with daiya pepper jack next time.

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  98. This recipe was WONDERFUL! Wow!

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  99. My sauce never thickened I think it was because I used almond milk but thats all I had. It came out more like soup than a thick casserole even after baking. Not sure what went wrong. But it smells great and I am sure it will still taste good :)

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  100. This was spectacular. I used full-fat sharp cheddar, and it complemented the sweet nuttiness of the spaghetti squash wonderfully. I was tempted to add some thyme while I was making the roux, but decided to stick to the recipe, and I'm so glad I did--I think it would have overpowered the squash.

    Tasted sooooo rich, but without the heaviness that overcomes me after eating wheat! Loooove it! Thank you so much for sharing! This was my first recipe, and I'll be sure to be back for more!

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  101. I have to admit that I played with the recipe a bit but WOW! It's amazing! So my changes were: potato starch instead of flour (I was worried about cornstarch being too sweet with the sweetness of the squash), left out the chicken broth and added mushrooms. Total winner!

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  102. i made this saturday night for dinner and my husband and son gobbled it up. the store didnt have any spaghetti squash, so i used regukar squash and it still worked fine!!! cant wait to try it with spaghetti squash

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  103. I made this last week and it came out delicious!! I even gave it to my 14 month old and he loved it! Great way to sneak in veggies and give him a healthy and low calorie meal! Thank you Gina!

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  104. I made this Saturday for myself (no one else in my house would try it)and it was delicious. I also made your Garlic Lovers Roast Beef on Super Bowl Sunday. I did get a thumbs up from everyone on that. Thanks for such great and heathly recipes!

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  105. THIS IS SO GOOD. Even better than your skinny broccoli mac n cheese which I LOVED!! Everyone loved this. AHHH. THANK YOU SO MUCH FOR THIS RECIPE! It's awesome!! I also added mushrooms and it was delicious.

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  106. This was delicious!! I definitely recommend straining the spaghetti squash after cooking it. I added mushrooms & I think next time I will add some shredded chicken. Thanks Gina!

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  107. New to spaghetti squash and wondering if you can eat the whole thing, skin and seeds included, if I roast the seeds like I do with pumpkin...thanks for the recipes Gina...they are absolutely amazing!

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  108. I made this the other night...AWESOME! Everyone loved it. Will def make this again! Maybe add some shredded chicken to it! Also going to try the cheese sauce to my a skinny version of my scalloped potatoes!

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  109. I halved the recipe because A) there are only two of us, and B) I only had one spaghetti squash. I also used a shallot instead of the onion because I am not big on onion flavor, and I added some red pepper flakes for a bit of a kick. It's delicious! Thanks for the recipe!!

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  110. NJ, ForShore!2/6/13, 10:12 AM

    Love the previous ideas that some made regarding adding items in...chicken, mushrooms,red pepper flakes. Made this last night (as it appears here) and I wanted to eat it all! YUM! Wow! Simply adding new items in makes it all that more fun. Another keeper, Gina!

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  111. Made this last night and was soooo good - I am loving all your recipes!!!

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  112. So I just started working out in the early am before work. With two kids and working more than full time, early morning is the best time for me. Anyway, talk about starving during the day. I am really hungry. But because I have this site and learned so many tricks, I not gaining weight. Yet I eat more! THANK YOU! Making this for dinner tomorrow. Perfect!

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    Replies
    1. Made this last night and it was wonderful! Thank you so much! I made it with Sargento's Reduced Fat Sharp Cheese. Super good!

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  113. Sadly, this was very gross. There was so much liquid in the bottom of the pan. The flavor wasn't very good.

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  114. WOW, all I can say is this was incredibly delicious!! We had it two nights in a row. First night as an entree and second night as a side dish! All gone now! My husband raved about it too! I also added a few cloves of minced garlic and used a horseradish cheddar cheese (unfortunately not a low fat version). You would never know this was spaghetti squash! Tasted like angel hair pasta! I can't wait to make this again. I also used frozen spinach instead of fresh as I didn't have the fresh on hand. Thank you for an awesome recipe!!

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  115. This was absolutely great. Definitely adding it to the rotation.

    I did add jalapeños, which I highly recommend. I put them in while making the sauce (before adding the liquid ingredients) and the flavor was really apparent throughout the dish without being too spicy. A perfect improvisation!

    Love your blog, Gina. Amazing recipes!!!

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  116. This was my first attempt at spaghetti squash and WHOA, this was fantastic. My squash was a little crunchy and since I don't know how this works, I didn't know if it should be crunchy or not.

    I subbed the onions for garlic and didn't have skim milk (I used 2%) and didn't have the low fat cheese, but I only made one squash, so it should work out calorie-wise I'd assume.

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  117. This is fantastic, first time my husband has had spaghetti squash and he asks for it once a week now! I have still not made a Skinnytaste dish that disappoints my family. Thank you Gina!!!!

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  118. I made this the other night and it was great! My whole family liked it (including my picky 2 yr old) and I am so glad you have pictures because I wasn't sure it was coming out right at first haha!

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  119. Do you think this could be frozen and reheated? It's delish by the way!!

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  120. Absolutely delicious! The boyfriend was a little dubious at first, but he quickly went back for seconds. :)

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  121. I live alone, so I froze three 2-cup containers of this recipe. It was just as delicious after being defrosted and reheated. Yum!

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  122. We made this for dinner it was good but it was VERY watery and I don't know what we did wrong!. I see that other people had that problem too and I was wondering if there was a reason that anyone was finding for it? Any help would be appreciated thanks!

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  123. I skip the baking of the squash in favor of microwaving. Just prep it the same as the oven baked squash, but put in a covered glass casserole and microwave for 20 to 30 minutes or until a fork goes in easily. It is so much faster! Love this recipe!

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  124. I made this tonight. It took a little longer than I normally like to spend cooking but the end result was very tasty. It definitely reminds me of macaroni and cheese but healthier. It was also my first experience with spaghetti squash and it makes me excited to make another recipe with it! Thanks for the recipe. I'm ready for Meatless Monday!

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  125. Any ideas on how to make this recipe Paleo?

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  126. I didn't think it froze very well. It was still good, but really not the best freeze and reheat kind of meal. It gets very watery.

    However, I'll make this fresh any day!

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  127. Just made this tonight for the first time! Delicious...to save time next time cook squash in microwave...loved by the whole family. Thanks

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  128. I've been wanting to make this and finally got the chance tonight. It was very yummy!!! But mine turned out a little runny. I will try less milk next time. has that happened to anyone else?

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  129. So delicious. I'm always looking for new ways to serve spaghetti squash! I used garlic instead of onion, cause I'm not a huge onion fan and it turned out fabulous!
    Thanks for the recipe!

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  130. I too would like to know if this could be froze? I am the only real veggie eater in the house and this is a big recipe. Thanks!

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  131. I am out of spinach, would broccoli work?

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  132. This was awesome! I loved it! My hubby said it was "different" but he said he enjoyed it! I made a little extra cheese sauce and saved it for steamed cauliflower and broccoli the next night! The kids thought that was a great idea!

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  133. This was amazing. Kids ages 8, 6, and 22 months were licking their plates. Thank you!!!

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  134. I just found your website via Pinterest. I am in love!!! I have never been into cooking because A) Too many ingredients (too expensive!), B) Too fattening and C) Just too hard. But now I am doing it and ENJOYING IT! I roasted spaghetti squash for the first time and made spaghetti squash lasagna and this recipe. I did not use spinach (gross) or onions. Instead I seasoned with garlic and oregano. OH MY GOODNESS!!!!! I had it the other night with roasted potatoes and I was licking the bowl clean. Today I had it leftover on top of a baked potato. I am STUFFED and in heaven. Thank you for this amazing recipe!!!!

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  135. tried this one last week and it is A-MAZ-ING!! Thanks so much

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  136. This was so delicious! Seriously, it seemed so indulgent! We had it as a side dish and it really became an instant staple!

    ~Vanessa

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  137. When you say 8 oz of cheese, do you mean 1 cup of cheese or an 8 oz bag? I love your recipes!!! Thank you so much!

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  138. Made this today and it came out absolutely delicious! I will be making this again! Thank you :)

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  139. I really love spaghetti squash and this is such a great idea! I normally just use it as I would spaghetti when making spaghetti and meatballs... I am definitely going to try it like this though! Thanks!!!

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  140. This was delicious! Thank you!

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  141. I tried this a while back and added leftover chicken and it was a BIG hit with my family. I'm making it again tonight with leftover ham and I think it will be even better!

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  142. I made this tonight and 4 out of 5 went back for seconds! Very delicious!

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  143. Made this last night. My husband and I both LOVED it.

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  144. Excited to make this tonight! What size pan is it best to bake in?

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  145. I just pulled this out of the oven...delicioso, I saw that some one else used almond milk, mine still came out beautifully, added a bit of Cavenders greek seasoning and some Sriracha for flavor, I put these flavor enhancers on everything!

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  146. This was my first time eating spaghetti squasu; it was AMAZING!! My husband went into the meal convinced he wasn't eating tonight, yet he loved it!! This tastes so much like mac 'n cheese, which I love! This will be a staple. If you like mac 'n cheese, make this!

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  147. This tastes AMAZING, but looks like a big blob on a plate, lol

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  148. Oh my lord. I made this last night and it is now my new FAVORITE ever! I added 10 oz of shredded chicken breast, mushrooms, garlic powder, a few red pepper flakes and upped the parm cheese on top and it came to 9 points for 6 servings (too hard to cut 7 servings, next time I will do in small tins). FABULOUS!!! I am telling everyone in the office and sharing the recipe!

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  149. I made this last night and it was INCREDIBLE! Definitely going into my regular meal rotation from now on! Thanks!

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  150. I am trying this tonight, I am sure it will be fabulous & I am hoping my 6 year old will like it. I have never made one of your recipes I did not love! Thank you so much.

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  151. Made this recipe today and it was delicious. Does not taste like squash at all and is very filling. Thanks for all of the wonderful low-calorie recipes!

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  152. This was fantastic! My first time cooking/eating spaghetti squash. I put my squash in a colander and pressed the liquid out, and I also added broccoli, red and orange bell pepper. I cooked for 25 mins and then broiled on low for 10 so it was a little crispy on top.

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  153. I was skeptical of this - but I served it with some sliced turkey Italian sausage, and it was AMAZING! So yummy!

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  154. I made this last night and it was awesome! A few tips based on my experience:

    - I bought a 5 lb squash and it was just about the perfect amount, just a little squash left over.
    - To try and save time I microwaved the squash. I cut the squash in half, put the first half cut side up in microwave safe dish, put about .5 cup of water in the middle, put the top half back on cut side down, and microwaved for about 20-25 minutes. The only problem is that since I effectively steamed the squash, I think this left the casserole more watery that it would have been if I had baked it as recommended in the instructions. If I microwave next time I will try and drain the squash more after cooking and shredding to see if that helps.

    Although - I will note - once I let the dish cool for an hour or so it seemed to re-absorb most of the extra liquid. So the watery-ness may only be if you try and eat it right away.

    I think the recipe is perfect as-is, just noting a few of my changes :-)

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  155. This was sooo good, even my 12 year old who runs from anything with the word "squash" in it thought it was good!

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  156. I made this but used broccoli instead of spinach because I had it on hand and needed to use it up. It was awesome. Even my sister who doesn't like spaghetti squash loved this! May be making this to go with the ham for Easter!

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  157. I usually mix spaghetti squash with just a bit of spaghetti or linguine, when I am doing a pasta dish for my family. I've never thought of using it this way. Sounds wonderful!

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  158. Made this as a side for some chicken last week and loved it. But what I loved better was what I created out of the leftovers. I put a teaspoon of olive oil in a nonstick skillet and added a half serving of this. Crisp up on both sides and top with a fried egg. I added a piece of turkey sausage on the side and had a delicious 7PP breakfast that left me completely satisfied until lunchtime. Thank you, Gina!

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  159. Could you use Butternut squash? they didn't have spaghetti squash at the store :(

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  160. I seem to be coming here a lot so I thought I'd drop a line of thanks! I tweaked it (a lot, I had a cauliflower mac and cheese recipe I kept in mind also) but your recipe was the foundation! I used a three cheese mixture of; sharp cheddar, swiss, and part-skim mozzarella and onions, spinach and mushrooms for veggies.I skipped the chicken broth and flour, mixed in some mustard in the milk a pinch of paprika (part of my personal mac and cheese recipe) and added an egg for it to stick! It has a quiche like consistency but that's what I was going for! Thanks again!

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  161. I made this last night, but instead of using spaghetti squash (i couldn't find one that wasn't huge) I used mashed cauliflower. It was delish! I didn't use the chicken stock because I didn't want it to turn out too soupy and it came out perfect. Love your website! I have made a lot of your recipes and my family loves them all! Thank you!

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  162. This is in my oven as I type this! It is the 2nd time I've made it but I added even more spinach this time! This is the best website for recipes!

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  163. I made this last night, and my reaction was "MMMMMMMMMMMMM!" I fed it to the boyfriend as well and he made yummy noises throughout. It was just super tasty. Very flavorful and filling!

    I changed a couple things: first, I microwaved the squash instead of baking it in the oven to save some time. I find it comes out just as good this way and it only took about a half hour, versus an hour in the oven. Second, I used regular cheddar cheese instead of reduced fat. I calculated the WW points having used regular cheese and I figured out that 1/4 of the total squash made (I stuck to the exact portions the recipe called for) came out to 9 points. That's not too bad!

    Very, very delicious. I brought the leftovers to work today to eat for lunch, and it tasted just as incredible.

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