Spaghetti squash is in season right now and I’m so happy!!! You can use it in so many recipes in place of regular spaghetti and it’s healthy! You can also bake the seeds (like cantaloupe) with a little EVOO and salt for 20 minutes.

Whenever I’m making a spaghetti squash in a dish, I usually bake the spaghetti squash the day before, then the second day I prepare the casserole. You can make it all the same day, but it just takes FOREVER.

Baked Spaghetti Squash & Cheese

– medium spaghetti squash
– 1 tbsp butter
– 1 tbsp olive oil
– 1/4 cup minced onion
– 1/4 cup flour
– 1 cup skim milk
– 1 cup chicken broth
– 6 oz shredded cheddar cheese
– salt and pepper, to taste
– 1 bunch fresh spinach (you can use frozen, just be sure to squeeze out all the water)
– bread crumbs

Directions for spaghetti squash
1. Preheat the oven to 375ºF.

2. Cut the squash in half lengthwise; remove and discard seeds.

3. Place squash on a baking sheet skin side up. Bake until tender, about 1 hour.

4. Let cool (about 20 min), then separate the strands of squash with a fork and place in a medium bowl; discard shells.


Directions for casserole
1. Preheat the oven to 375ºF.

2. Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.

3. Stir in flour. Reduce heat to low and cook, stirring continually for 4 minutes.

4. Raise temperature to medium-high and add milk and chicken broth. Continue stirring until it comes to a boil and becomes smooth and thick, about 3 minutes.

5. Once it becomes thick, remove from heat and add 4 oz of cheddar cheese and season with salt and pepper. Mix until cheese is melted.

6. Add cooked spaghetti squash and baby spinach and mix until evenly coated.

7. Pour into a baking dish. Sprinkle with remaining cheese and top with bread crumbs.

8. Bake until bubbly and golden about 30 minutes.