Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

BAKED SPAGHETTI SQUASH WITH SPINACH AND CHEESE

Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 2 hours
Totaltime: 2 hours 20 minutes

It can be prepared ahead, then baked just before ready to serve. Swiss chard can be used as a substitute for spinach as it is in season with spaghetti squash. Separate the green leaves from the white. Dice the white stems and steam with green leaves.

Ingredients

  • 6 cups cooked spaghetti squash (from about 1 large squash)
    1 tbsp butter
    1 tbsp olive oil
    1/4 cup minced onion
    3 Tbsp flour
    2 cups 2% or skim milk
    1 cup fat free chicken broth (vegetable broth for vegetarian)
    3 Tbsp tomato salsa
    4 oz reduced fat cheddar cheese
    salt and pepper, to taste
    4 cups (about 4 oz) baby spinach, steamed for 3 minutes
    1/4 cup grated parmesan

Preparation

  • 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 chopped baby spinach, pour into a baking dish and sprinkle with tomato salsa and Parmesan cheese on top. Bake until bubbly and golden 25 to 30 minutes.
Have you tried the recipe?

Baked spaghetti squash with spinach and cheese

Add Comment

* Required information
1000
Type the numbers for four hundred seventy-two.

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library -

The latest

France Complete E-cookbook

USA Complete E-cookbook

pizza Complete E-cookbook

summer Complete E-cookbook

breakfast Complete E-cookbook

dinner Complete E-cookbook