Recipe Detail

Baked spaghetti squash with cheese and spinach

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  • Brief Description

    Like macaroni and cheese but without the extra calories (or the guilt!)

  • Main Ingredient

    Spaghetti squash

  • Category:  Vegetables

  • Cuisine:  American

  • Prep Time:  1 min(s)

  • Cook Time:  30 min(s)

  • Recipe Type:  Public

  • Source:


  • Tags:

    Family Low-carb

  • Notes:

    You can substitute skimmed milk instead of the half and half for a lighter calorie dish, and vegetable stock can be used instead of chicken broth to make it a vegetarian dish.

  • Posted By:  katie347

  • Posted On:  Jun 16, 2013

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Number of Servings:


  1. 5 1/2 cups - spaghetti squash
  2. 1 tablespoons - butter
  3. 1 tablespoons - olive oil
  4. 1/4 cups - onion minced
  5. 1/4 cups - flour
  6. 2 cups - half and half
  7. 1 cups - chicken broth
  8. 8 ounces - sharp cheddar cheese grated
  9. 4 cups - baby spinach leaves
  10. 1/8 cups - parmesan cheese grated


1. Preheat oven to 375 degrees.
2. Cut squash in half lengthwise and remove seeds. Lay two halves on baking sheet, flesh-side up, and bake for about 1 hour, or until tender.
3. Allow to cool slightly, then remove strands of squash, place in a bowl and set aside. Maintain oven temperature.
4. Heat butter and oil over a medium heat until butter has melted, then add onions. Cook onions until they begin to soften, then add flour and reduce heat to low. Stir continuously for 2 minutes.
5. Add half and half and chicken broth and stir well, then raise heat to medium-high and bring to a boil. Stir until mixture begins to thicken, about 3-4 minutes.
6. Once mixture thickens, remove from heat, add cheese and salt and pepper to taste. Mix well until cheese has melted.
7. Add squash and baby spinach, and pour into baking dish. Sprinkle parmesan cheese on top and bake in oven for 30 minutes.


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