Spaghetti Squash and Cheese Bake

Who doesn't love mac and cheese? I know I do...but I hate all the calories and fat that goes into it. So... I tried this new recipe that substitutes the macaroni for spaghetti squash and uses a reduced fat cheese. It was amazing!!! I will probably never make regular mac and cheese again.

Ingredients:

5 1/2 cups cooked spaghetti squash (from about 2 small)

1 tbsp butter

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 Sargento 2% reduced fat mild cheddar

salt and pepper, to taste

4 cups (about 4 oz) baby spinach

1/8 cup grated parmesan

Directions:

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 baby spinach, pour into a baking dish and sprinkle parmesan cheese on top. Bake until bubbly and golden 25 to 30 minutes.