It’s time to get cheesy! Cheese is, and always has been, my achilles’ heal. If there was one food that I could never manage to give up for just about any reason, it would be cheese. I even have a collection of recipes that is strictly devoted to cheesy eats and treats. Yep. My love for cheese goes far.
I’ve made healthier versions of actual ‘macaroni’ and cheese before, but I wanted to try something a little different since I had a giant spaghetti squash on hand that needed to be used up! This Baked Spaghetti Squash & Cheese is legit. Just because there’s no noodles in there, doesn’t mean it doesn’t fit the bill.
This squash is as cheesy as it gets. The homemade cheese sauce is delicious all on it’s own. I was literally spooning it into my mouth admits taking pictures. Yummm! And the added spinach in there gives another texture and bonus veggie goodness.
Even though I’ve made this dish a couple of times in the past, it always seems to surprise me at how much I enjoy it. The Baked Spaghetti Squash & Cheese would be great either as a light dish, or served as a side among a meal. Either way, it’ll be great!
You can cook the spaghetti squash whichever way you are comfortable with. Today I cooked mine in a pressure cooker and let it cool. Then cut it in half and ‘spaghettied’ the inside. After it’s made into ‘noodles’ you’ll want to squeeze as much of the moisture out of the squash as possible.
The more wet the squash, the more wet your squash and cheese will be!
TheSkinnyFork.com A truly guilt-free way to enjoy 'mac-n-cheese' without all the carbs! Cheesy and delicious. Serve it as a side dish or even as a meal. Prep Time: 10 Minutes • Cook Time: 25 Minutes
Servings: 7 • Serving Size: About 1 Cup • Calories: 234 • Fat: 15 g • Saturated Fat: 9 g • Carb: 13 g • Fiber: 2 g • Protein: 12 g • Sugar: 6 g • Sodium: 347 mg
• 1 Large Spaghetti Squash, Cooked & 'Spaghettied'
• 2 Tbsp. Light Butter
• 1/4 C. Onion, Minced
• 1/4 C. All-Purpose Flour
• 2 C. Reduced-Fat Milk
• 1 C. Reduced Sodium Chicken Broth
• 2 C. Shredded Cheddar Cheese
• 4 Oz. Fresh Baby Spinach
• Salt & Pepper to Taste
Preheat the oven to 350 degrees F.
Squeeze out any remaining liquid from the cooked spaghetti squash and set aside.
Heat a large sauce pan over medium heat. Add in the 2 Tbsp. of butter and allow it to melt.
Add in the 1/4 C. minced onion and cook for about 5 minutes or until translucent and tender.
Whisk in the 1/4 C. flour to form your roux. Cook for a couple of minutes.
Add in the 2 C. reduced-fat milk and C. reduced sodium chicken broth. Continue to whisk constantly and bring it all to a boil or until the mixture becomes thick and smooth.
Remove from the heat and add in the 2 C. shredded cheese. Stir until completely melted.
Season with salt and pepper to taste.
Add in the cooked spaghetti squash and the 4 Oz. baby spinach; stir to combine and transfer to an oven safe dish for baking.
Place in the oven and bake for 25-30 minutes.
Once done, remove from the oven and divide evenly among plates or bowls to enjoy right away!
Nutritional Claims: Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added