INGREDIENTS
5 1/2 cups
spaghetti squash
1 tbsp
butter
1 tbsp
olive oil
1/4 cup
onion
1/4 cup
gluten free flour
2 cups
skim milk
1 cup
fat free chicken broth
8 ozs
shredded reduced fat cheddar
1 serving
salt and pepper
4 ozs
baby spinach
1/8 cup
parmesan