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:

4 cups (about 4 oz) baby spinach

1 tbsp butter

1 cup fat free chicken broth (vegetable broth for vegetarian)

1/4 cup flour (use 2 tbsp corn starch for gf)

1 tbsp olive oil

1/4 cup minced onion

1/8 cup grated parmesan

salt and pepper, to taste

8 oz Sargento 2% reduced fat mild cheddar

2 cups skim milk

Equipment:

oven

baking sheet

bowl

sauce pan

baking pan

whisk

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:

Quickview
142k Calories
12g Protein
6g Total Fat
8g Carbs
8% Health Score
Limit These
Calories
142k
7%

Fat
6g
10%

  Saturated Fat
3g
19%

Carbohydrates
8g
3%

  Sugar
4g
5%

Cholesterol
13mg
5%

Sodium
610mg
27%

Get Enough Of These
Protein
12g
24%

Vitamin K
79µg
76%

Vitamin A
1793IU
36%

Calcium
260mg
26%

Phosphorus
258mg
26%

Vitamin B2
0.27mg
16%

Selenium
9µg
14%

Folate
48µg
12%

Vitamin B12
0.6µg
10%

Manganese
0.19mg
10%

Zinc
1mg
7%

Magnesium
28mg
7%

Potassium
246mg
7%

Vitamin D
0.91µg
6%

Vitamin C
4mg
6%

Vitamin B1
0.09mg
6%

Iron
0.89mg
5%

Vitamin E
0.7mg
5%

Vitamin B6
0.09mg
4%

Vitamin B5
0.4mg
4%

Vitamin B3
0.66mg
3%

Copper
0.05mg
3%

Fiber
0.57g
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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