Description
This Baked Spaghetti Squash and Cheese recipe is a comforting and healthy casserole featuring tender spaghetti squash strands baked in a creamy cheese sauce with spinach and Parmesan. It offers a lighter, veggie-forward twist on traditional cheesy pasta dishes and makes a perfect hearty side or vegetarian main course.
Ingredients
Scale
Spaghetti Squash
- 5 ½ cups cooked spaghetti squash (from about 2 small spaghetti squash)
Vegetables and Aromatics
- ¼ cup minced onion
- 4 cups baby spinach
Sauce Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- ¼ cup flour (use gluten-free flour for GF)
- 2 cups skim milk
- 1 cup fat-free chicken broth (vegetable broth for vegetarian)
- Salt and pepper, to taste
Cheese
- ⅛ cup grated Parmesan cheese
- 2 cups (8 oz) Sargento 2% reduced-fat mild cheddar cheese
Instructions
- Prepare the Spaghetti Squash: Preheat the oven to 375°F. Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash halves cut-side down on a baking sheet and bake until tender, about 1 hour. Once baked, scrape out the squash strands with a fork and squeeze out any excess liquid.
- Make the Cheese Sauce: In a saucepan over medium heat, melt the butter and olive oil. Add the minced onions and cook for 2 minutes until softened. Stir in the flour and continue cooking for 3-4 minutes, stirring constantly to cook out the raw flour taste. Gradually whisk in the skim milk and chicken broth, bringing the mixture to a boil. Reduce the heat and simmer until the sauce thickens, about 2 minutes. Season with salt and pepper to taste.
- Add Cheese and Veggies: Remove the sauce from heat and stir in the reduced-fat mild cheddar cheese until fully melted and smooth. Fold in the cooked spaghetti squash strands and the fresh baby spinach.
- Bake the Casserole: Pour the mixture into a baking dish and evenly sprinkle the grated Parmesan cheese on top. Bake in the oven until the casserole is bubbly and golden on top, about 25-30 minutes.
Notes
- To make this recipe vegetarian, substitute vegetable broth for the chicken broth.
- Use gluten-free flour if you need a gluten-free version of this dish.
- Be sure to squeeze out excess water from cooked spaghetti squash to avoid a watery casserole.
- You can add some garlic or herbs such as thyme or basil for extra flavor if desired.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
