{Recipe}Skinnytaste Baked Spaghetti Squash & Cheese

When I saw this recipe and read its description, I knew I had to try it.

I immediately pinned it and got the ingredients.  You can find the original recipe here.

I was making it for Miss Middle Schooler and myself so I made a few adjustments and halved it.

Speaking of halving things....

Here's my version:

Cut a spaghetti squash in half lengthwise, remove seed and bake at 375F oven until tender, about 1 hour.

Here you can see I already messed up.  Spoiler alert: It still worked!

When it's done baking, it will look like this...then the magic happens.

 Separate the strands with a fork and put into a medium bowl. Discard the shells.  Keep the oven on.

Heat 1/2 TBS each of butter and olive oil in pan over medium heat. Add 1/4 cup of chopped onions and cook about 2 minutes.  Stir in 1/8 cup of flour. Cook on low, whisking for 3-4 minutes.

Add 1 cup of milk and 1/2 cup of chicken (or in my case, veggie) broth.

 I use this stuff and water to make the broth.

 Turn heat up to medium high and whisk/cook for 2-3 minutes until it boils and thickens.

Season with salt and pepper.

 I used Cabot Sharp Extra Light Cheddar for this recipe.

Have you ever been to Cabot in Vermont? Fun place and all the cheese samples you can eat!

 It's a good idea to grate your cheese up while the squash is cooking. 

Remove pan from heat when the sauce is smooth and thick.  Add 4 ounces of grated reduced fat cheddar and stir, adjust salt and pepper to taste.

Add the cooked spaghetti squash and 2 cups of raw baby spinach.

 Pour into a baking dish and sprinkle with 2 TBS of grated parmesan cheese.

 Bake until bubbly for 25-30 minutes.

 This makes about  3 1/2 cups. Each one cup serving has 5 Points Plus.

 Cheesy, comforting...

yummy and guilt free!

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