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Instructions |
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Preheat the oven to 375 F. Cut the squash in half
lengthwise; remove and discard seeds. Place squash
on a baking sheet. Bake until tender, about 1
hour. Separate the strands of squash with a fork
and place in a medium bowl; discard shells.
Maintain the oven temperature. Maintain the oven
temperature.
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Heat butter and oil in a large saucepan over medium
heat. Add onions and cook about 2 minutes. Stir in f
lour. Reduce heat to low and cook, stirring
continually 3 - 4 minutes.
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Add milk and chicken broth and continue whisking,
raising heat to medium-high until it comes to a boil
and becomes smooth and thick, about 2 minutes
stirring; season with salt and pepper.
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Once it becomes thick, remove f rom heat, add
cheddar cheese and mix well until cheese is
melted. Adjust salt and pepper to taste, add
cooked spaghetti squash and baby spinach, pour
into a baking dish and sprinkle parmesan cheese on
top. Bake until bubbly and golden 25 to 30
minutes.
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Originally Submitted
1/29/2013
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