Baked Spaghetti Squash and Cheese

Skinny Taste

Ready in: 105 minutes
Servings: 7
Very Popular

Ingredients

  • 4 cups (about 4 oz) baby spinach
    Produce
  • 1 tbsp butter
    Milk, Eggs, Other Dairy
  • 1 cup fat free chicken broth (vegetable broth for vegetarian)
    Canned and Jarred
  • 1/4 cup flour (use 2 tbsp corn starch for gf)
    Baking
  • 1 tbsp olive oil
    Oil, Vinegar, Salad Dressing
  • 1/4 cup minced onion
    Produce
  • 1/8 cup grated parmesan
    Cheese
  • salt and pepper, to taste
    Spices and Seasonings
  • 8 oz Sargento 2% reduced fat mild cheddar
    Cheese
  • 2 cups skim milk
    Milk, Eggs, Other Dairy

Steps

  • 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.

Nutrition

  • Calories: 142.63  cal  (7.13%)
  • Fat: 6.6  g  (10.15%)
  • Saturated Fat: 3.08  g  (19.23%)
  • Carbohydrates: 8.72  g  (2.91%)
  • Sugar: 4.12  g  (4.58%)
  • Cholesterol: 13.78  mg  (4.59%)
  • Sodium: 610.35  mg  (26.54%)
  • Protein: 12.07  g  (24.13%)
  • Vitamin K: 79.84  µg  (76.03%)
  • Vitamin A: 1793.67  IU  (35.87%)
  • Calcium: 260.95  mg  (26.09%)
  • Phosphorus: 258.38  mg  (25.84%)
  • Vitamin B2: 0.27  mg  (15.68%)
  • Selenium: 9.71  µg  (13.87%)
  • Folate: 48.26  µg  (12.06%)
  • Vitamin B12: 0.6  µg  (9.97%)
  • Manganese: 0.19  mg  (9.58%)
  • Zinc: 1.07  mg  (7.12%)
  • Magnesium: 28.39  mg  (7.1%)
  • Potassium: 246.02  mg  (7.03%)
  • Vitamin D: 0.91  µg  (6.08%)
  • Vitamin C: 4.97  mg  (6.03%)
  • Vitamin B1: 0.09  mg  (5.92%)
  • Iron: 0.89  mg  (4.94%)
  • Vitamin E: 0.7  mg  (4.65%)
  • Vitamin B6: 0.09  mg  (4.36%)
  • Vitamin B5: 0.4  mg  (3.96%)
  • Vitamin B3: 0.66  mg  (3.28%)
  • Copper: 0.05  mg  (2.63%)
  • Fiber: 0.57  g  (2.3%)

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