lunches this week – cheesy baked spaghetti squash

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!

Have a great week! 

Ingredients:

• 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

Instructions:

1. Preheat oven to 375°.
2. Cut squash lengthwise,  in half. Remove and discard seeds.
3. Brush olive oil on cut sides of squash and place cut – side down in a baking dish.
4. Bake until tender,  about an hour.
5. When baked,  separate the stands of squash with a fork and place in large bowl. Discard shells.
6. Keep oven at 375°.
7. In a medium sauce pan,  heat butter over medium heat.
8. Add onions,  and cook for about 2 minutes.
9. Stir in flour, and reduce heat to low and cook, stirring continually for 3 to 4 minutes.
10. 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.
11. Once thick,  remove from heat and add cheddar cheese, and mix well until cheese is melted.
12. Add cheese sauce to cooked spaghetti squash. Mix well.
13. Add baby spinach, carefully mix.
14. Transfer mixture to a baking dish.
15. Sprinkle with parmesan cheese and pine nuts.
16. Bake until bubbly and golden,  about 25 to 30 minutes.