Baked Spaghetti Squash and Cheese

Baked Spaghetti Squash and Cheese

  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    Cheesy baked spaghetti squash and baby spinach – a comforting, cheesy dish, without the guilt. Perfect for Meatless Mondays or any day of the week!

    Ingredients

    • 5 1/2 cups cooked spaghetti squash (from about 2 small)
    • 1 tbsp butter
    • 1 tbsp olive oil
    • 1/4 cup minced onion
    • 1/4 cup flour (use 2 tbsp corn starch for gf)
    • 2 cups skim milk
    • 1 cup fat free chicken broth (vegetable broth for vegetarian)
    • 8 oz Sargento 2% reduced fat mild cheddar
    • salt and pepper, to taste
    • 4 cups (about 4 oz) baby spinach
    • 1/8 cup grated parmesan

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 241 % Daily Value *
    • Total Fat: 11 g 16.88%
    • Saturated Fat: 5 g 24.8%
    • Trans Fat: 0 g %
    • Cholesterol: 18 mg 5.84%
    • Sodium: 377 mg 15.72%
    • Calcium: 205 mg 20.54%
    • Potassium: 406 mg 11.6%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 4.63%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 30 g %
    • Dietary Fiber: 3 g 10.22%
    • Sugar: 11 g
    • Protein: 7 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 35.36%
    • Vitamin C 48.35%
    • Vitamin D 7.78%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables4
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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