Skinnytaste · by Gina Homolka★ 4.8 (118)
Baked Spaghetti Squash and Cheese
NUTRITION · PER SERVING105M COOK
CAL 11%·PRO 29%
CARBS 17G31% OF CAL
3G FIBER7G SUGAR7G OTHER
FAT 11G46% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked spaghetti squash with spinach in a creamy cheese sauce made with cheddar and Parmesan. A cheesy, comforting vegetarian main that works for meatless nights.
mainamericancasserole🍪 sheet pan🥧 baking dish🥄 saucepan🔥 oven
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Nutrition & ingredients
Ingredients
serves 7- 5 1/2 cups cooked spaghetti squash (from about 2 small see directions below:)
- 1 tbsp butter
- 1 tbsp olive oil
- 1/4 cup minced onion
- 1/4 cup flour (use ap gluten-free flour for GF)
- 2 cups skim milk
- 1 cup fat free chicken broth (vegetable broth for vegetarian)
- 2 cups 8 oz Sargento 2% reduced fat mild cheddar
- salt and pepper (to taste)
- 4 cups about 4 oz baby spinach
- 1/8 cup grated parmesan
At a glance
PER SERVING · TIME 105M
CAL 11%·PRO 29%
CARBS 17G31% OF CAL
3G FIBER7G SUGAR7G OTHER
FAT 11G46% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 35m
- Sodium
- 572mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 421mg
- Calcium
- 429mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 572MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.