This easy, cheesy baked spaghetti squash is a healthier take on mac and cheese! It’s cheesy, loaded with vegetables and feels like comfort food, without the calories and carbs.
I was craving something cheesy, without all the carbs from macaroni and came up with this dish back in 2003. I basically swapped the pasta from my Macaroni and Cheese recipe with roasted spaghetti squash and the results were this wonderful! The squash takes on a fantastic texture when baked in the cheese sauce. I recently had the photos re-shot and thought I would revive this popular recipe from the archives.
This can easily be prepared ahead, then baked just before ready to serve. I reheated leftovers in the microwave for lunch the next day and it was just as good as when I first made it. Great as a main dish or a side.
Tips for spaghetti squash success:
If you’re new to making this winter squash, you don’t have to peel it. Cut the squash in half lengthwise or down the middle for longer strands, scoop out the seeds and bake.
Once the spaghetti squash is baked and removed from the shell, there will be a lot of liquid. I recommend wringing it with paper towels or a cheesecloth to avoid this from being too soggy.
Spaghetti Squash and Cheese Variations:
- You can try making this with different cheese combos. Try a mix of cheddar and swiss, or swap it for Havari.
- Add some breadcrumbs to the Parmesan topping at the end for some texture.
- Add some cooked chicken sausage for added protein.
- Make a tuna spaghetti squash casserole buy swapping spinach for tuna and peas
Here are more spaghetti squash recipes you will enjoy:
Baked Spaghetti Squash and Cheese
Cheesy baked spaghetti squash and baby spinach – a comforting, cheesy dish, without the guilt. Perfect for Meatless Mondays or any day of the week!
- 5 1/2 cups cooked spaghetti squash (from about 2 small) see directions below:
- 1 tbsp butter
- 1 tbsp olive oil
- 1/4 cup minced onion
- 1/4 cup flour (use 2 tbsp corn starch for gf)
- 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
- Preheat the oven to 375ºF.
- Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet cut side down. Bake until tender, about 1 hour.
- Separate the strands of squash with a fork and place in a medium bowl; discard shells. Squeeze out any excess liquid from the squash if watery.
- 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.
Yield: 7 servings, Serving Size: 1 cup
- Amount Per Serving:
- Smart Points: 4
- Points +: 5
- Calories: 165
- Total Fat: 8g
- Saturated Fat: g
- Cholesterol: mg
- Sodium: 278.5mg
- Carbohydrates: 16g
- Fiber: 2g
- Sugar: 6.5g
- Protein: 10g
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