Baked Spaghetti Squash and Cheese | Skinnytaste

INGREDIENTS

5 1/2 cups

cooked spaghetti squash (from about 2 small)

1 tbsp

butter

1 tbsp

olive oil

1/4 cup

minced onion

1/4 cup

flour (use 2 tbsp corn starch for gf)

2 cups

skim milk

1 cup

fat free chicken broth (vegetable broth for vegetarian)

8 oz

Sargento 2% reduced fat mild cheddar

salt and pepper,

4 cups

(about 4 oz) baby spinach

1/8 cup

grated parmesan