Cheesy Baked Spaghetti Squash

Do you like macaroni and cheese?  Let me rephrase that.  Who doesn't like macaroni and cheese?  I mean pasta cooked in a cheesy sauce?!  It has to be one of the world's tastiest foods.  What if I told you you could have all the flavor of macaroni and cheese with far fewer calories.  Would you believe me?  You should because here it is!  This recipe for cheesy baked spaghetti squash will satisfy all of your cravings for macaroni and cheese and it will also be good to your waistline.  Win!  Enjoy!

Cheesy Baked Spaghetti Squash (adapted from skinnytaste.com)

1 T. unsalted butter

1 T. extra virgin olive oil

1 small yellow onion, diced

1/4 c. all purpose flour

2 c. skim milk

1 c. reduced sodium chicken broth (or vegetable broth)

2 t. salt

1 t. pepper

8 oz. reduced fat sharp cheddar cheese

4 c. cooked spaghetti squash - about 2 small spaghetti squash (I made mine in the crockpot)

6 oz. baby spinach

2 T. grated Parmesan cheese

Preheat the oven to 375.  Spray an 8X11" pan with cooking spray and set aside.  Heat the butter and oil in a large sauce pan over medium heat.  Add the onions and cook about 2 minutes.  Stir in the flour, reduce the heat to low and cook, stirring continually for 1-2 minutes.  Add the milk and and chicken broth and continue whisking, raising the heat to medium high until it comes to a boil and begins to thicken.  Season with salt and pepper.  Once thick, remove from the heat and add the cheddar cheese and mix until the cheese is melted.  Add the cooked squash and spinach and taste for seasoning, adding more salt and pepper if needed.  Pour the squash mixture into the prepared pan and top with the Parmesan cheese.  Bake until bubbly and golden brown, about 25-30 minutes.  Let sit for 5-10 minutes before serving.

10 side dish servings (150 calories each serving) according to my calculator on loseit.com