- 5 1/2 cups cooked spaghetti squash (from 1 small)
- 1 tbsp butter
- 1 tbsp olive oil
- 1/8 cup minced onion
- 1/8 cup flour (use 2 tbsp corn starch for gluten free)
- 1.5 cups skim milk
- 1.5 cup vegetarian broth
- 1 cup reduced fat shredded cheddar cheese
- salt and pepper, to taste
Recommended add ins
- 2 cups (about 4 oz) baby spinach
- Pasta sauce (to top it with once it's done baking)
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 1.5 hours. 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. The flour will become lumpy.
Add broth and continue whisking, raising heat to medium and begins to thicken and smooth. Add in milk and continue whisking. Season with salt and pepper, taste at this point to see if it needs anything else. If you want to add the spinach now is the time to whisk that in slowly.
Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted. Add cooked spaghetti squash, and mix with a spoon until well combined. Pour into a greased baking dish. Bake until bubbly and golden 25 to 30 minutes.