Get your craving for cheesy comfort food satisfied in this Spaghetti Squash and Cheese Recipe.
It’s a much healthier alternative to traditional macaroni and cheese recipes, and I did it simply by just switching out the carbohydrate-heavy macaroni noodles for spaghetti squash strands. The sauce was so creamy and delicious, I may even like this better!
Next time, I think I may add in some chopped green onions for an added flavor boost. But most of the time, I just like to eat comfort foods in a simple, non-fancy way, with nothing else added.
This Spaghetti Squash and Cheese Recipe definitely requires more work than a box of mac and cheese, but it’s loaded with fiber, protein, and healthy vitamins and minerals. Plus each heaping cup serving is just 4 Points.
Enjoy!
Spaghetti Squash and Cheese Recipe
Equipment
- 1 Oven
Ingredients
- 1 medium sized spaghetti squash - cooked
- ¼ cup whole wheat flour
- 1 tbsp light butter
- 1 cup extra sharp reduced fat cheddar cheese
- ⅓ cup fresh grated Parmesan cheese
- 1 cup fat free milk
- 1 cup fat free chicken broth
- ¼ cup plain - non-fat Greek yogurt
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees.
- Spray a medium-sized casserole dish with nonfat cooking spray and set aside.
- In a medium-sized saucepan, melt butter and then whisk in flour. Reduce heat to medium, and stir constantly. Then pour in the milk and chicken broth and raise the heat to medium high. Continue to whisk constantly until the mixture begins to thicken, about 3-4 minutes.
- Once the sauce is thickened, remove from heat and stir in the cheddar and Parmesan cheese, stirring constantly until the cheese is completely melted. Season cheese sauce with salt and pepper.
- In a large bowl, place cooked spaghetti squash strands in it, and pour cheese sauce over top. Stir in Greek yogurt. Then pour into a casserole dish and bake in the oven for about 20 minutes, until squash is heated through and bubbly. Serve immediately.
15 Comments
To make roux, it is usually an equal proportion of flour to butter.
The sauce was delicious. I added a dash of nutmeg and cayenne to taste. There was too much sauce for the spaghetti squash. I think two squash with the sauce recipe would have worked better; it was way too wet. That said, it tasted delicious!
Made this tonight and was super delicious! I will make it with chicken or ham next time though but I loved it!
The amount of butter used in the recipe seems to be off. When I melted it and tried to whisk in the flour, it ended up the texture of sand – not like a roux should be. Then the sauce ended up having huge clumps of flour in it and I had to strain them out. The sauce did thicken, but not as much as it should have, and so the whole dish ended up being (although quite tasty!) pretty thin.
I made this for dinner last night, it was amazing! My husband and I are both hooked on spaghetti squash now..!
Loved this recipe and will make it again.
I’m a beginner – how do you cook the spaghetti squash?
There’s a few different ways. Here’s a link to a description and detailed instructions of the most common methods: http://www.food.com/recipe/how-to-cook-spaghetti-squash-77554
Cut it in half and remove seeds. If in oven turn upside down on baking pan cook on 400 for 30-40 minutes. Depending on size it could take longer. You can also cook it in the microwave I put it open side down and put the microwave splash guard over it and I think it takes about 7-10 minutes. You know it done when the outer skin is tender and you can stick a fork in it. Be careful it gets very hot. When cooked use a fork and slide it down the inside of the squash. The squash will shred and look like spaghetti.
This is not vegetarian, it has chicken broth in it. Would it work the same with vegetable broth?
Yes, you can use vegetable broth and it will work just fine.
Skinnytaste did a squash and cheese in January .. Looks like yours was adapted from hers.
Actually, I got the idea from this here: http://www.howsweeteats.com/2010/10/squash-and-cheese/, which was posted back in 2010. And then I ran with it and created my own version. Maybe Skinnytaste got the idea from there…
You should always credit the original source and link back .. if that recipe is what inspired you then howsweeteats deserves the credit… Just sayin..
Hey troll, what are you the Internet police? Mind your own business.
There are hundreds of similar recipes out there. If she would have copied it all word for word and photos then I would agree with you, but it’s not the case.
I don’t know what I did wrong, but this turned into a soupy, drippy, mess I had to toss. Very disappointed.