It’s been a busy couple of months for my family!! Between minor health issues (the stomach bug that has been going around our area is no joke!!), traveling, and holidays, I have been keeping plenty busy! But, I’ve missed it here and am excited to get back to it!
While browsing Pinterest for recipes this morning, as I do on most Sundays, I stumbled across this beauty. Now that the holidays are mostly over, I’ve got to get back to eating healthier and cleaner. I’ve replaced noodles with a vegetable here, so I must be on the right track, right!?!? That’s what I’ll keep telling myself, anyways,
The recipe is easy to follow, although it does take a bit of time since you need to cook the spaghetti squash (~40 minutes on 400), make the cheese sauce, add the broken up spaghetti squash, and then stick it back in the oven for about 25-30 minutes. So, on the whole this dish took about an hour and a half to make, but it was only about 25 minutes of hands-on work. That being said, I don’t know if I’ll make this on a weeknight.
I love the color of roasted spaghetti squash!
Sauce step #1: make the roux!
Sauce step #2: add the milk and broth
Sauce step #3: add the cheese!
I served this delicious “side-dish” with Crusted Honey Mustard Chicken, which you can find the recipe for here.
Mac and Cheese Spaghetti Squash
Recipe retrieved from Skinny Taste.
2 medium-sized spaghetti squash
1 tbsp butter
1 tbsp olive oil
1/2 yellow onion, chopped
1/4 cup flour
2 cups skim milk
1 cup organic chicken broth
2 cups mild cheddar cheese
salt and pepper, to taste
8 oz baby spinach
Parmesan cheese for topping before baking
1) Preheat the oven to 400. Coat a shallow pan with baking spray.
2) Cut the squash in half, lengthwise. Remove and discard seeds, then brush with olive oil and season with salt and pepper, Place the squash, open-side down, on the shallow pan and bake in oven until tender, approximately 40 minutes.
3) Meanwhile, heat butter and oil in a large saucepan over medium heat. Add onions, and cook about 2 minutes or until onions are tender.
4) Whisk in flour. Reduce heat to low and cook, whisking constantly for 3-4 minutes.
5) Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil. Once at a boil, cook until smooth and thick, about 2 minutes. Season with salt and pepper.
6) Once the sauce is thick, remove from heat and add cheddar cheese. Mix well until all the cheese is melted. Adjust salt and pepper to taste.
7) Once spaghetti squash is cool enough to handle, separate the strands of the squash with a fork.
8) Add separated spaghetti squash and baby spinach to cheese sauce. Pour into a baking dish and sprinkle Parmesan cheese on top.
9) Bake until bubbly and golden, approximately 25-30 minutes.
10) Enjoy this cheesy, delicious goodness with minimal guilt 🙂