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