Baked Spaghetti Squash and Cheese
Serves 7
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Cook Time
30 min
Total Time
1 hr 30 min
Cook Time
30 min
Total Time
1 hr 30 min
  1. 5 1/2 cups cooked spaghetti squash (from about 2 small)
  2. 1 tbsp butter
  3. 1 tbsp olive oil
  4. 1/4 cup minced onion
  5. 1/4 cup flour (use 2 tbsp corn starch for gf)
  6. 2 cups almond milk
  7. 1 cup chicken broth (vegetable broth for vegetarian)
  8. 8 oz Raw Milk Cheddar Cheese
  9. salt and pepper, to taste
  10. 4 cups (about 4 oz) baby spinach
  11. 1/8 cup grated parmesan
  12. gluten free breadcrumbs (optional)
  1. Preheat the oven to 375ºF.
  2. Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender, about 1 hour. Separate the strands of squash with a fork and place in a medium bowl; discard shells. Maintain the oven temperature.
  3. 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.
  4. Add almond 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.
  5. 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.
  6. If you like a crunchy top, add gluten free breadcrumbs to top and bake the last 10 minutes until golden brown.
Adapted from Skinny Taste
Adapted from Skinny Taste
CHHC LLC | Nancy Tilelli

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