Description
This Baked Spaghetti Squash and Cheese recipe offers a comforting, lighter alternative to traditional pasta dishes. Featuring tender roasted spaghetti squash strands mixed with a creamy, cheesy sauce enriched with spinach, this casserole is baked to golden perfection for a wholesome, satisfying meal that's perfect for family dinners or meal prepping.
Ingredients
Main Ingredients
- 5 1/2 cups cooked spaghetti squash (from about 2 small squash)
- 1 tbsp butter
- 1 tbsp olive oil
- 1/4 cup minced onion
- 1/4 cup flour (use all-purpose gluten-free flour for gluten-free option)
- 2 cups skim milk
- 1 cup fat free chicken broth (or vegetable broth for vegetarian)
- 2 cups (8 oz) Sargento 2% reduced fat mild cheddar, shredded
- Salt and pepper, to taste
- 4 cups (about 4 oz) baby spinach
- 1/8 cup grated parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC) to prepare for baking the spaghetti squash.
- Prepare Spaghetti Squash: Cut the squash in half lengthwise and remove and discard the seeds. Place the squash halves cut side down on a baking sheet and bake for about 1 hour, until the flesh is tender and easily strands with a fork.
- Shred Squash: Using a fork, scrape to separate the strands of cooked squash and transfer to a medium bowl. Discard the squash shells. If the squash appears watery, squeeze out the excess liquid gently to avoid sogginess in the final dish.
- Maintain Oven Temperature: Keep the oven set at 375ºF to bake the assembled casserole later.
- Sauté Onion: In a large saucepan over medium heat, melt the butter and olive oil. Add the minced onion and cook for about 2 minutes until softened and fragrant.
- Make Roux: Stir in the flour to the onion mixture, reduce heat to low, and cook while stirring continuously for 3 to 4 minutes to remove the raw flour taste and form a thick base.
- Add Liquids and Thicken Sauce: Gradually whisk in the skim milk and chicken broth, increase heat to medium-high, and continue whisking until the sauce comes to a boil and thickens, approximately 2 minutes. Season with salt and pepper to taste.
- Add Cheese: Remove the saucepan from heat and stir in the shredded cheddar cheese until fully melted and the sauce is smooth and creamy.
- Combine Ingredients: Adjust seasoning if needed, then fold the cooked spaghetti squash strands and baby spinach into the cheese sauce. Transfer the mixture into a baking dish and evenly sprinkle grated parmesan cheese over the top.
- Bake Casserole: Bake in the preheated oven for 25 to 30 minutes until the dish is bubbly and the top is golden brown, indicating it’s cooked through and deliciously cheesy.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- To make the dish gluten-free, use gluten-free flour instead of all-purpose flour.
- Squeezing out excess moisture from the cooked spaghetti squash helps prevent the casserole from becoming soggy.
- This recipe serves 7, making it perfect for meal prep or family meals.
- Feel free to add herbs like thyme or basil for extra flavor.
