Description

This Baked Spaghetti Squash and Cheese recipe is a comforting, lighter alternative to traditional pasta casseroles, featuring tender roasted spaghetti squash strands combined with fresh spinach and a creamy, cheesy sauce made from reduced-fat cheddar and Parmesan. Baked to golden perfection, it delivers a satisfying, wholesome meal perfect for family dinners or meal prep.

Ingredients

Scale

Spaghetti Squash

5 ½ cups cooked spaghetti squash (from about 2 small spaghetti squashes)

Vegetables and Aromatics

¼ cup minced onion
4 cups baby spinach

Cheese Sauce

1 tablespoon butter
1 tablespoon olive oil
¼ cup all-purpose flour (use gluten-free flour for GF)
2 cups skim milk
1 cup fat-free chicken broth (substitute vegetable broth for vegetarian)
Salt and pepper, to taste
⅛ cup grated Parmesan cheese
2 cups (8 oz) Sargento 2% reduced-fat mild cheddar cheese

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Instructions

Cook Spaghetti Squash: Preheat the oven to 375°F. Cut the spaghetti squash in half lengthwise and remove the seeds. Place each half cut-side down on a baking sheet and bake for about 1 hour, or until the flesh is tender and easily separates into strands when scraped with a fork. Once cooked, use a fork to scrape out the squash strands and gently squeeze out any excess liquid.
Make Cheese Sauce: In a medium saucepan, melt the butter and olive oil together over medium heat. Add the minced onions and sauté for about 2 minutes until softened. Stir in the flour and cook the mixture, stirring constantly for 3-4 minutes to form a roux. Gradually whisk in the skim milk and fat-free chicken broth, bringing the mixture to a boil. Then reduce the heat and simmer for about 2 minutes until the sauce thickens. Season with salt and pepper to taste.
Combine Ingredients: Remove the cheese sauce from heat and stir in the reduced-fat cheddar cheese until it melts completely. Add the cooked spaghetti squash strands and fresh baby spinach into the sauce and stir to combine evenly.
Bake: Pour the mixture into a baking dish and sprinkle the grated Parmesan cheese evenly on top. Bake in the preheated oven for 25-30 minutes or until the dish is bubbly and the top is golden brown.

Notes

To make this dish vegetarian, substitute the chicken broth with vegetable broth.
For a gluten-free version, use gluten-free flour instead of all-purpose flour.
To reduce the sodium content, use low-sodium broth and adjust salt to taste.
Spinach can be substituted with kale or Swiss chard for a different flavor and texture.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.