slightly adapted from http://www.skinnytaste.com
Hello Sunday Smiles,
Spaghetti squash is one of those foods that amaze me. A vegetable that is so normal looking before baking, but add a little heat, and it miraculously turns into a spaghetti-like dish. Amazing.
On that note, who discovered this? I mean, did someone one day say, “let’s bake this and see what happens”. However it happened, I, for one, am ecstatic. Bring on lunch!
- 1 large spaghetti squash (5 1/2 cups, cooked)
- 1 Tbsp Brummel and Brown Greek yogurt butter or regular butter
- 1 Tbsp olive oil
- 1/4 cup onion, finely chopped
- 1/4 cup flour
- 2 cups regular almond milk or 1% milk
- 1 cup vegetable broth
- 8 oz reduced fat shredded cheddar cheese
- Salt & pepper, to taste
- 4 cups baby spinach (about 4 oz)
- 1/8 cup grated parmesan cheese
- 1/2 cup pine nuts
- Preheat oven to 375°.
- Cut squash lengthwise, in half. Remove and discard seeds.
- Brush olive oil on cut sides of squash and place cut – side down in a baking dish.
- Bake until tender, about an hour.
- When baked, separate the stands of squash with a fork and place in large bowl. Discard shells.
- Keep oven at 375°.
- In a medium sauce pan, heat butter over medium heat.
- Add onions, and cook for about 2 minutes.
- Stir in flour, and reduce heat to low and cook, stirring continually for 3 to 4 minutes.
- Add milk and vegetable broth and continue, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes. Stir continuously season with salt and pepper.
- Once thick, remove from heat and add cheddar cheese, and mix well until cheese is melted.
- Add cheese sauce to cooked spaghetti squash. Mix well.
- Add baby spinach, carefully mix.
- Transfer mixture to a baking dish.
- Sprinkle with parmesan cheese and pine nuts.
- Bake until bubbly and golden, about 25 to 30 minutes.