Healthy Yumminess

Baked Spaghetti Squash and Cheese
Skinnytaste.com 

Basically, I am obsessed with Skinnytaste.com.  She has so many yummy low calorie recipes that have been crowd pleasers in my house.  I was introduced to this website by the Skinny Minny Club.

Servings: 7  • Serving Size: 1 cup • Old Points: 4 pts • Points+: 5 pts
Calories: 165 • Fat: 8 g • Protein: 10 g • Carb: 16 g • Fiber: 2 g • Sugar: 6.5 g
Sodium: 278.5 mg (without salt)
 

Ingredients: 

• 5 1/2 cups cooked spaghetti squash (from about 2 small)
• 1 tbsp butter
• 1 tbsp olive oil
• 1/4 cup minced onion
• 1/4 cup flour
• 2 cups skim milk
• 1 cup fat free chicken broth
• 8 oz Sargento 2% reduced fat mild cheddar
• salt and pepper, to taste
• 4 cups (about 4 oz) baby spinach
• 1/8 cup grated parmesan

Directions:

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. Bakeuntil bubbly and golden 25 to 30 minutes.

Makes 7 cups.