Baked Spaghetti Squash and Cheese

Sometimes we all just need a little comfort food.  This is a great healthy spin to the Mac N Cheese we all love.

When I first had spaghetti squash, I wasn't not so sure about it.  I mean I love pasta and all its carb glory (my waist line doesn't hehe).  I've made this dish a few times and I love it more and more.  We even once tried the dish with rice cheese.  It still tasted great, however we still prefer to use regular cheddar cheese (my husband the cheese snob).

Baked Spaghetti Squash and Cheese

Ingredients:

5 1/2 cups cooked spaghetti squash (2 small or 1 large)
1 tbsp butter
1 tbsp vegetable oil
1/4 cup minced onion
1/4 cup flour
2 cups Almond Milk
1 cup vegetable broth
8 oz mild cheddar cheese
salt and pepper, to taste
1/8 cup grated parmesan

Optional Add-in:
Baby spinach

Directions:

1.  Preheat oven to 375 degrees.

2.  Cut squash lengthwise and remove and discard seeds.  Place squash face up on a baking sheet.  Bake until tender, about 1 hour.  Keep oven on at same temp when done.

3.  Separate the strands of squash with a fork and place in a medium bowl and discard the shells.  Be careful it will be very hot.

4.  Heat butter and oil in a large saucepan over medium heat.  Add onions and cook about 2 minutes.

5.  Stir in flour.  Reduce heat to low and cook, stirring continually 3-4 minutes.

6.  Add milk and vegetable broth and continue whisking, raising heat to medium/high until is comes to a boil and becomes smooth and thick, about 2 minutes.  You can season here with salt and pepper.

7.  Remove from heat once thick and add the cheddar cheese.  Mix well until cheese is melted.

8.  Pour cheese mix over the spaghetti squash and mix together.  Pour into prepared baking dish (11x7) and sprinkle with Parmesan on top.

9.  Bake until bubbly and golden, about 25-30 minutes.  I like to broil the top for about a minute.

* For an easy clean up, line the baking dish with foil and spray with non stick spray.

This can also be frozen as well after baking.