I’m becoming awfully fond of spaghetti squash…I don’t think we’ve encountered a recipe yet that we haven’t liked. This one was a winner for sure, and definitely satisfied my craving for some good old fashioned comfort food. I got this one from Skinnytaste, and spiced it up a bit…we loved it. The original recipe called for two squash, but that was too much for us. I did not cut the sauce for one squash, and it was still fine (but a smidge soupy). It was also ridiculously low calorie and made a ton, so there are plenty of leftovers for lunch.
- 1 Spaghetti Squash
- 1 tbsp butter (I used Smart Balance)
- 1 tbsp olive oil
- 1/4 cup minced onion
- 1/4 cup flour
- 2 cups skim milk
- 1 cup fat free chicken broth (vegetable broth for vegetarian)
- 8 oz reduced fat sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4-1/2 teaspoon crushed red pepper
- salt and pepper, to taste
- 4 cups (about 4 oz) baby spinach
- 1/8 cup grated parmesan
Preheat oven to 375. Cut squash in half and place in oven for approximately an hour, or until roasted.
When finished, scrape out squash strings and place in a bowl – set aside. In a large pot over medium heat, melt olive oil and butter. Saute onion until just soft. Lower heat and add flour and cook, stirring, for approximately 3-4 minutes. Add milk and chicken stock and raise heat to medium-high. Cook, stirring constantly, until slightly thickened, then remove from heat and season with salt, pepper, garlic powder and red pepper.
Add cheese, spinach, and squash, stir to combine. Check seasonings, then pour in a baking dish. Bake for 25-30 minutes until done. Sprinkle with parmesan and serve. Makes about 6 servings.
This came to 220 calories a serving (per MyFitnessPal).