What's On The Menu?

I promised I will blog about something educational this week, but I have to share this recipe I found from Skinny Taste that I made. It's so good!

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

Now let me say that spaghetti squash is sweeter tasting, so it's not exactly like spaghetti. I usually put marinara on it and usually cook in the microwave.

So this calls for cutting it and then placing rind up in the oven for an hour. Next time I'll cook it in the microwave a little to soften it for cutting because, boy, MUSCLES in action!

Preheat oven to 375. Cut spaghetti squash half lengthwise. Rind up and cook an hour. Leave the oven on though, for baking the dish!

I flipped it here so you could see it baked.

Next, grab a fork and make spaghetti!

Place in a bowl and save for later in the recipe.

Heat butter and olive oil in the pan over medium. Add onions and cook for about 3 minutes. Stir in flour and reduce to low, cook and stir continually 3-4 minutes.

Add milk and broth and whisk. Raise heat to medium-high until it boils, about 2 minutes stirring. Season with salt and pepper.

When it's thick, remove from heat. Add in cheese and mix until blended. Adjust seasonings if needed (I didn't but you might :) ) Add spaghetti squash and spinach and mix.