[Recipe] Spaghetti Squash and Cheese Casserole


Happy October ya’ll! (Yes, I am 100% Yankee, with my great-grandmother being my only tie to the south, so just run with it).

I’m back, bringing you an easy, comforting and healthy fall dish. Drum roll please: Spaghetti Squash and Cheese Casserole. No, spaghetti squash does not taste like pasta, as it is slightly sweet and a vegetable. But if you are craving mac ‘n cheese, this is a tasty alternative without the guilt.


1 large spaghetti squash

1 tbsp butter

1 tbsp olive oil

1/2 cup chopped onion

1/4 flour

2 cups skim milk

1 cup low sodium chicken broth

8 oz. reduced fat cheddar cheese

4 cups baby spinach

1/8 cup grated parmesan

salt and pepper to taste


Preheat oven to 375 degrees

Cut the squash in half lengthwise. Remove and discard seeds

Place squash in a roasting pan, flesh side down with a small amount of water to cover the bottom

Bake until tender, about 1 hour

Separate the strands of squash with a fork and place in a medium bowl. Discard shells

Heat butter and oil in a sauce pan 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 until it comes to a boil and becomes smooth and thick

Season with salt and pepper

Remove from heat, add cheddar and mix until melted

Add cooked spaghetti squash and baby spinach

Pour into baking dish and sprinkle parmesan cheese on top

Bake until golden, 25-30 min.



Spaghetti Squash and Chard Gratin 500


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