When I saw this recipe, I began to think, okay, maybe it's not THAT bad. And plus, this has cheese, it CAN'T be bad. =o)
This was ssssssssooooo YUMMY! Not only is there ONE veggie, but TWO, with the spinach.
I don't like using reduced fat anything because I feel it compromises the integrity of the flavor. So I just use the real stuff and use less of it.
Since I felt this was more of a side dish, I added some rotisserie chicken on the side to make it a little more substantial.
This had so much flavor and with the chicken, it satisfied my tummy.
I hope you all will enjoy it as much as my family did! =o)
Baked Spaghetti Squash and Cheese with Chicken
Adapted from: Skinnytaste.com
Servings: 7 • Serving Size: 1 cup
- 5 1/2 cups cooked spaghetti squash (from about 2 small or 1 large)
- 1 tbsp butter
- 1 tbsp olive oil
- 1/4 cup minced onion
- 1/4 cup flour (use 2 tbsp corn starch for gf)
- 2 cups skim milk
- 1 cup fat free chicken broth (vegetable broth for vegetarian)
- 6 oz Sargento sharp cheddar
- salt and pepper, to taste
- 4 cups (about 4 oz) baby spinach
- 1/8 cup grated parmesan
Preheat the oven to 375ºF.
1) Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender, about 1 hour. Separate the strands of squash with a fork and place in a medium bowl; discard shells. Maintain the oven temperature.
2) 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.
3) 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.
4) 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.