Cheesy, Spinach, Spaghetti Squash!
  • 1 cooked spaghetti squash
  • 1 tbsp butter
  • 1 tbsp olive oil
  • ½ thinly chopped onion
  • 1 cup fat free chicken broth
  • 8 oz 2% reduced fat mild cheddar
  • salt and pepper, to taste
  • 2 cups baby spinach (I used half of regular size bag)
  • ¼ cup grated parmesan (to be sprinkled on top)
  1. Heat the oven to 375 degrees.
  2. To cook the spaghetti squash, cut it in half lengthwise. Scoop out all the seeds and lay on a baking sheet facing up. Put a tsp. of butter in each half and sprinkle with salt and pepper. Bake for 45 minutes at 375 degrees. Take squash out of the oven and scrape insides into a bowl.
  3. Heat oil in a large skillet and saute onions for 2 minutes. Add chicken broth and let simmer on medium high for several minutes. Add the cheddar cheese and keep stirring until cheese is completely melted into the broth. Add spaghetti squash and baby spinach. Stir until combined and flavor with salt and pepper. Put it all into a baking dish and sprinkle with parmesan cheese.
  4. Bake at 375 for 25-30 minutes.
Recipe by Enchanted Mommy at