Cheesy Spaghetti Squash Recipe

5 from 2 votes

Cheesy Spaghetti Squash Recipe

With roasted squash, a rich cheese sauce, and earthy mushrooms, Cheesy Spaghetti Squash feels like baked pasta—only lighter, brighter, and full of seasonal vegetables.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Main Dishes, Side Dish

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 247kcal

Author: Andrea

Equipment

Dutch Oven

Ingredients

1 small spaghetti squash cut in half and seeds/strings removed
2 teaspoons olive oil
1 Tbsp butter
1/4 yellow onion diced
10 medium crimini mushrooms sliced
3 cloves garlic minced
2 Tbsp all-purpose flour*
1 cup chicken broth
2 cups milk
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 cup cheddar cheese grated
1/4 cup parmesan cheese grated (divided)
1 1/2 cup spinach

Instructions

Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius). Rub the cut side of the squash with olive oil and place it on a foil-lined baking sheet. Place in the oven and bake for 35–45 minutes, or until tender. Using a fork, grate the squash to create "spaghetti." Leave it in the squash until needed. Lower the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).
In a large pot or Dutch oven set over medium heat, melt the butter. Add the mushrooms and cook for 3–4 minutes, then add the onions. The mushrooms should get nice and brown (they should leave browned bits on the bottom of your pan—this adds flavor to the dish), while the onions remain translucent. Add the garlic and cook until fragrant.
Reduce the heat to low, then sprinkle in the flour. Stir the mixture constantly for 2–3 minutes, then slowly whisk in the chicken broth and milk while gradually turning the heat up to medium-high. Add the salt, black pepper, and cayenne pepper. Simmer for 3–4 minutes, until thick, then remove from the heat and whisk in the cheddar cheese and 2 tablespoons of parmesan.
Once the cheese has melted, add the spinach and squash. Sprinkle the remaining parmesan over the top and return to the oven to bake for 30 minutes.

Notes

Recipe adapted from Skinny Taste.

*This recipe can be made gluten-free by using cornstarch instead of flour. Add it after pouring in the milk and broth, then simmer a few extra minutes to help it thicken.

STORE any cooled Baked Spaghetti Squash leftovers in an airtight container in the fridge for up to 4 days. For FREEZING, let the squash cool completely, then transfer it to a freezer-safe container or zip-top bag. It’ll keep in the freezer for up to 2 months. When ready to eat, thaw it in the fridge overnight.

To REHEAT, warm it in a 350 degrees Fahrenheit (177 degrees Celsius) oven until heated through, or microwave in short bursts, stirring between each to keep the sauce smooth.

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