INGREDIENTS
1
medium sized spaghetti squash, cooked
1/4 cup
whole wheat flour
1 tbsp
light butter
1 cup
extra sharp reduced fat cheddar cheese
1/3 cup
fresh grated Parmesan cheese
1 cup
fat free milk
1 cup
fat free chicken broth
1/4 cup
plain, non-fat Greek yogurt
Salt and pepper