Baked Spaghetti Squash and Cheese

The recipe Baked Spaghetti Squash and Cheese can be made in approximately 1 hour and 45 minutes. One serving contains 143 calories, 12g of protein, and 7g of fat. This recipe serves 7 and costs $1.18 per serving. A mixture of parmesan, flour, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. 413 people were impressed by this recipe. Plenty of people really liked this side dish. It is brought to you by Skinny Taste. Overall, this recipe earns a good spoonacular score of 61%. If you like this recipe, take a look at these similar recipes: Baked Spaghetti Squash and Cheese, Baked Spaghetti Squash and Cheese, and Twice-Baked Spaghetti Squash and Cheese.

Servings: 7

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 375F.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.

 

Step by step:

1. Preheat the oven to 375F.

2. Cut the squash in half lengthwise; remove and discard seeds.

3. Place squash on a baking sheet cut side down.

4. 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.

5. Heat butter and oil in a large saucepan over medium heat.

6. Add onions and cook about 2 minutes.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.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.

8. Bake until bubbly and golden 25 to 30 minutes.

Nutrition Information:

covered percent of daily need