Cheesy Baked Spaghetti Squash

This is a definite do over.  We loved this. Cheesy Baked Spaghetti Squash. Again the original recipe came from Skinny Taste  http://www.skinnytaste.com/2013/01/baked-spaghetti-squash-and-cheese.html. This one  I didn't change too much.

Cheesy Baked Spaghetti Squash

8 cups spaghetti squash (3 small)
1 tbsp butter
1 tbsp olive oil
2 tbsp cornstarch
2 cups 1% milk
1 cup chicken broth
2 tsp onion powder
ranch seasoning, salt and pepper to taste
1 cup part skim mozzarella cheese
3  - 1/4 inch slices of Velveeta cheese (cut into cubes)
4 cups baby spinach
4 tbsp Parmesan cheese

Cook spaghetti squash. The easiest way I have found to cook it is to take a knife and stab the squash several times (5-6).Heat oven to 375 degrees. Place the whole squash directly on the oven rack and bake for 1 hour.  Once the squash has cooled some (about 15 min.) cut squash in half with a knife. Scoop out the seeds in the middle. Then with a spoon scoop out the inside. It will come out in strings and look like spaghetti. Set aside. (You can also season the squash with some ranch and salt and pepper)

 For the sauce:

Heat butter and oil in sauce pan over low heat. Add cornstarch and cook about 2-3 minutes. Add milk while whisking constantly. Once mixture is smooth, add chicken broth and seasonings. Stir constantly once you add the milk.  Once mixture starts to warm whisk in mozzarella and Velveeta cheeses and spinach. Bring to boil and remove from heat once it is thick. Make sure to to stir constantly and keep on low heat. It can burn easily.

Mix together sauce and spaghetti. Place in baking dish and top with Parmesan cheese. Bake at 375 for 20-30 min until bubbly.


Servings per recipe: 8
Serving Size 1 cup
Calories per serving: 173 calories