This easy, cheesy baked spaghetti squash is a healthier take on mac and cheese! It's cheesy, loaded with vegetables and feels like comfort food, without the calories and carbs.
Yield: 7 servings
4.83 from 64 votes

Baked Spaghetti Squash and Cheese

Prep Time: 10 mins
Cook Time: 1 hr 35 mins
Total Time: 1 hr 45 mins
Course: Dinner, Side Dish
Cuisine: American
Cheesy baked spaghetti squash and baby spinach – a comforting, cheesy dish, without the guilt. Perfect for Meatless Mondays or any day of the week!

Ingredients

  • 5 1/2 cups cooked spaghetti squash (from about 2 small see directions below:)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/4 cup minced onion
  • 1/4 cup flour (use ap gluten-free flour for GF)
  • 2 cups skim milk
  • 1 cup fat free chicken broth (vegetable broth for vegetarian)
  • 2 cups 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

Instructions

  • Preheat the oven to 375ºF.
  • 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.
  • 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.
  • 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.

Nutrition

Serving: 1cup, Calories: 165kcal, Carbohydrates: 16g, Protein: 10g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 7.5mg, Sodium: 278.5mg, Fiber: 2g, Sugar: 6.5g
Freestyle Points: 6
Points +: 5