Ingredients
5½cupsspaghetti squash,cooked from about 2 small
1tbspbutter
1tbspolive oil
¼cuponion,minced
¼cupflour,use all-purpose gluten-free flour for GF
2cupsskim milk
1cupfat-free chicken broth,vegetable broth for vegetarian
2cupssargento 2% reduced fat mild cheddar
salt and pepper,to taste
4cupsbaby spinach
⅛cupparmesan,grated
Preparation
Preheat the oven to 375 degrees F.
Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet cut side down. Bake for about 1 hour until tender.
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 for about 2 minutes.
Stir in flour. Reduce heat to low and cook, stirring continually for about 3 to 4 minutes.
Add milk and chicken broth and continue whisking, raising heat to medium-high, stirring for about 2 minutes until it comes to a boil and becomes smooth and thick; season with salt and pepper.
Once it becomes thick, remove it 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 then pour into a baking dish and sprinkle parmesan cheese on top.
Bake for about 25 to 30 minutes until bubbly and golden.
