Skinny "Mac & Cheese"
The recipe calls for:
5 1/2 cups spaghetti squash 1 tbsp butter 1 tbsp olive oil 1/4 onion, minced 1/4 cup flour 2 cups skim milk 1 cup fat free chicken or vegetable broth 8 oz reduced fat cheddar cheese, shredded 4 cups baby spinach 1/8 cups parmesan cheese, grated salt & pepper, to taste -- Preheat the oven to 375. -- Cook the spaghetti squash, see post. -- Heat the butter and oil in a large saucepan on medium heat. Add the onions and cook for 2 minutes. Stir in the flour, reduce the heat to low and stir continually for 4 minutes. Add the milk and broth while whisking continually, raise the heat to medium/high until it starts to boil and become thick and smooth, about 2 minutes. Season with some salt/pepper. -- Remove the sauce from the heat once it's thick then add the cheddar cheese until, stir until it is fully melted. -- Add the cooked spaghetti squash and baby spinach a little at a time while mixing it all together. -- Pour it all into a baking dish, sprinkle with parmesan cheese and bake for 25-30 minutes.
