Description
This Baked Spaghetti Squash and Cheese recipe is a comforting and healthy alternative to traditional pasta casseroles. Tender, naturally low-carb spaghetti squash is combined with a creamy, cheesy sauce, fresh spinach, and then baked until bubbly and golden. It’s a delicious way to enjoy cheesy goodness with fewer calories and more nutrients.
Ingredients
Scale
Spaghetti Squash
- 5 ½ cups cooked spaghetti squash (from about 2 small spaghetti squash)
Vegetables
- ¼ cup minced onion
- 4 cups baby spinach
Cheese Sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- ¼ cup flour (use gluten-free flour for gluten-free option)
- 2 cups skim milk
- 1 cup fat-free chicken broth (or vegetable broth for vegetarian option)
- Salt and pepper to taste
- ⅛ cup grated Parmesan cheese
- 2 cups (8 oz) Sargento 2% reduced-fat mild cheddar cheese
Instructions
- Cook Spaghetti Squash: Preheat the oven to 375°F. Cut the spaghetti squash in half lengthwise and remove the seeds. Place the cut sides down on a baking sheet and bake for about 1 hour, or until tender when pierced with a fork. Once cooked, scrape the flesh with a fork to create spaghetti-like strands and squeeze out any excess liquid.
- Make Cheese Sauce: In a medium saucepan, melt the butter and olive oil over medium heat. Add the minced onion and cook for about 2 minutes until translucent. Stir in the flour and cook for 3-4 minutes, stirring constantly to form a roux. Gradually whisk in the skim milk and chicken broth, bringing the mixture to a boil. Reduce the heat and simmer for about 2 minutes until thickened. Season with salt and pepper to taste.
- Combine Ingredients: Remove the sauce from heat and stir in the reduced-fat mild cheddar cheese until melted and smooth. Fold in the cooked spaghetti squash strands and baby spinach, allowing the spinach to wilt slightly in the warm mixture.
- Bake: Pour the combined mixture into a baking dish. Sprinkle the grated Parmesan cheese evenly on top. Bake in the preheated oven for 25 to 30 minutes, or until the casserole is bubbly and the top is golden brown.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Use gluten-free flour to make this recipe gluten-free.
- To remove excess moisture from the spaghetti squash, make sure to squeeze or pat dry with a clean towel after scraping the strands.
- Feel free to add herbs such as thyme or basil for additional flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
