I kind of like spaghetti squash but I definitely am not under the illusion it tastes like pasta. That said, I seem to prefer buttery, cheesy preparations to those that just pretend we’re dealing with noodles (putting a ragu on top, etc.). So I figured I’d give this Skinny Taste recipe a shot. It was pretty solid – the sauce separated a little, and it makes a ton, but we enjoyed it. We served this with kale salad.
- 5 1/2 cups cooked spaghetti squash (from about 2 small, or 1 large)
- 1 tbsp butter
- 1 tbsp olive oil
- 1/4 cup minced onion
- 1/4 cup flour (use 2 tbsp corn starch for gf)
- 2 cups skim milk (I used 2 percent because I had it in the house for another recipe)
- 1 cup fat free chicken broth (vegetable broth for vegetarian)
- 8 oz reduced fat cheese. They recommend 2% milk cheddar – I used mostly part skim mozzarella with a little tri-cheese blend because it’s what I had on hand
- salt and pepper, to taste
- 4 cups (about 4 oz) baby spinach
- 1/8 cup grated parmesan
Preheat the oven to 375ºF.
Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender, about 1 hour. Separate the strands of squash with a fork and place in a medium bowl; discard shells. 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.
Makes 7 cups.