INGREDIENTS
1/2 cup
Broccoli florets, fresh
1/4 tsp
Onion powder
1
Spaghetti squash, medium
1/4 tsp
Hot sauce
1/4 tsp
Mustard, dry
1/4 tsp
Soy sauce, low-sodium
1 tbsp
Corn starch
1
Kosher salt
1 tbsp
Butter, whipped
1 cup
Cheddar cheese, reduced-fat
3/4 cup
Milk, nonfat
2 tbsp
Parmesan, grated