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Baked Spaghetti Squash and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 8 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours
  • Yield: 7 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This baked spaghetti squash and cheese casserole is a comforting, healthier alternative to traditional pasta dishes. Tender spaghetti squash strands are combined with a creamy cheese sauce made from reduced-fat cheddar, skim milk, and chicken broth, layered with fresh baby spinach, then baked until bubbly and golden. Perfect for a low-carb, gluten-free meal that doesn’t compromise on flavor.

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 GF)
  • 2 cups skim milk
  • 1 cup fat free chicken broth (vegetable broth for vegetarian)
  • 2 cups (8 oz) Sargento 2% reduced fat mild cheddar cheese
  • Salt and pepper, to taste
  • 4 cups (about 4 oz) baby spinach
  • 1/8 cup grated Parmesan cheese

Instructions

  1. Preheat Oven: Preheat your oven to 375ºF to prepare for baking the spaghetti squash and later the casserole.
  2. Prepare Spaghetti Squash: Cut the squash in half lengthwise and remove the seeds. Place the halves cut side down on a baking sheet and bake until tender, about 1 hour.
  3. Scoop and Drain Squash: Using a fork, separate the strands of the cooked squash into a medium bowl, discarding the shells. Squeeze out any excess liquid if the squash is watery to avoid a soggy dish.
  4. Maintain Oven Temperature: Keep the oven temperature steady at 375ºF for baking the final casserole.
  5. Sauté Onions: In a large saucepan over medium heat, melt butter and olive oil. Add minced onions and cook for approximately 2 minutes until softened.
  6. Make Roux: Stir in the flour and reduce heat to low. Cook, stirring constantly for 3 to 4 minutes to form a roux, which will thicken the sauce.
  7. Add Liquids and Season: Gradually whisk in the skim milk and chicken broth. Increase heat to medium-high and cook, whisking frequently until the sauce comes to a boil, thickens and becomes smooth, about 2 minutes. Season with salt and pepper.
  8. Add Cheddar Cheese: Remove the sauce from heat and stir in the reduced fat cheddar cheese until fully melted and combined to create a creamy cheese sauce.
  9. Combine Ingredients: Adjust seasoning if needed. Add the cooked spaghetti squash and baby spinach into the cheese sauce, mixing gently. Pour the mixture into a baking dish and sprinkle grated Parmesan cheese evenly on top.
  10. Bake Casserole: Bake in the preheated oven until the casserole is bubbly and the top is golden brown, about 25 to 30 minutes. Remove from oven and let cool slightly before serving.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Use gluten-free flour to make this dish gluten-free.
  • To reduce moisture in the squash, be sure to squeeze out excess liquid before mixing with the sauce.
  • Baby spinach can be substituted with fresh kale or Swiss chard if desired.
  • Leftovers can be refrigerated and reheated; the dish may thicken further—add a splash of milk when reheating if necessary.

Find it online: https://dishrise.com/baked-spaghetti-squash-and-cheese-recipe/