Cheesy spaghetti squash tastes (almost) like the real thing

Originally, I was pretty skeptical about spaghetti squash.

My cheesy spaghetti squash dish roasting in the oven.

Pasta is one thing that’s hard for me to give up when I’m cutting calories. 

I was pretty sure it couldn’t be replaced.

Then, the other day, I came across this recipe on Skinnytaste  that looked too good to be “diet.”

I’m trying to teach myself how to cook healthier dishes, and this baked spaghetti squash with cheese sounded like the perfect dinner at only 165 calories per serving!

First, I gathered up the ingredients:

-5 1/2 cups cooked spaghetti squash (two small squashes)

-1 tbsp butter

-1 tbsp olive oil

-1/4 cup minced onion

-1/4 cup flour 

-2 cups skim milk

-1 cup fat free chicken broth 

-8 oz  of 2% reduced fat mild cheddar

-salt and pepper

-4 cups (about 4 oz) baby spinach

-1/8 cup grated parmesan

Maybe I’m crazy, but the whole trip seemed expensive. I had to buy parmesan, because I had run out.

The spaghetti squash was around $1.79 per pound, and you need two.

A box of generic pasta can be about $1.

First, I followed these Smart Magazine directions to make the squash. 

It turned out like this (Just like the real thing spaghetti!):

Then, I followed the rest of the directions, which involved making a light cheese sauce using skim milk and cheddar and mixing it with the squash before baking.

This is what it looked like before I popped it in the oven.

What seemed expensive at first actually yielded a week of healthy meals.  Worth it? I think yes.

It’s even better reheated, and I don’t feel guilty about going back for a second helping!

About Lauren Boyer

I'm a Business Reporter for the York Daily Record/Sunday News. I cover banking, investing and all sorts of manufacturing, from companies like Harley-Davidson to mom-and-pop operations. I don't go anywhere without my iPad or a large cup of coffee. Contact me with story ideas at 717-771-2062 or lboyer@ydr.com.
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