Baked Spaghetti Squash and Cheese

Baked Spaghetti Squash and Cheese is a healthy version of “macaroni and cheese” and tastes freakin’ awesome! It calls for spaghetti squash in place of noodles, full-fat dairy products (yes, full-fat is better for you than low-fat, my clients know all about this), a modest amount of cracker crumb topping, and a bonus of spinach, garlic, and onion. It is seriously YUM and you almost feel a little bit like a “bad girl” eating it. This is definitely a recipe the whole family will love!

Baked Spaghetti Squash and Cheese

Serves: 4

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

INGREDIENTS

1 large spaghetti squash (should yield 4 cups squash)
4 garlic cloves, peeled and minced
1/4 cup sweet onions, finely diced
3 cups baby spinach
1 tablespoon butter, divided
1 tablespoon olive oil
1/8 cup white whole wheat flour
1/2 cup low-sodium chicken or vegetable broth
1 cup whole milk
3/4 cup sharp cheddar cheese, shredded
8 “Ritz” crackers (I use Late July Classic Rich or Back to Nature Classic Round crackers.)
salt and pepper, to taste
1 sandwich bag

INSTRUCTIONS

Preheat oven to 375 degrees. Cut spaghetti squash in half; remove seeds. Place spaghetti squash halves face-down on a greased baking sheet. Bake for 45 minutes or until squash is fork-tender. Use a fork to gently pull the spaghetti squash strands apart; set aside.
In a large skillet (or soup pot), heat 1/2 tablespoon butter and olive oil over low heat. Sauté garlic and onions for 4-5 minutes or until fragrant and slightly tender.
Add the flour to the pan a little bit at a time and stir continuously for 3 minutes. (This step may throw you off-it seems dry but that is how it should be.)
Add broth and milk to pan; bring to a gentle boil. Stir. Allow liquid to thicken. This step will take approximately 3-5 minutes.
Remove from heat and stir in cheese, salt, and pepper.
Add squash and spinach; thoroughly combine with sauce. Place mixture into a greased 11×7 baking dish.
Place crackers the sandwich bag. Crush crackers until they resemble breadcrumbs. Melt 1/2 tablespoon of butter in microwave; add to bag. Mix until butter and cracker crumbs are thoroughly combined. Sprinkle Ritz cracker crumbs on top of the casserole.
Bake at 375 degrees for 20-30 minutes or until cheese is bubbly and cracked crumbs are slightly browned.

NOTES

The serving size and amounts are set up for a side dish. If you are going to be making this as your main course, double the recipe.

Gina Schade

Gina is a certified health coach, author of The 90/10 Life Cookbook and director at Beautycounter. She helps her clients create a toxin-free complexion they feel 100% confident in!

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