Cheesy baked squash and baby spinach. Good for meatless Monday's. Can be prepared ahead. 1 cup servings.
1. Preheat oven to 375
2. Halve squash and bake in 1/2 inch water 35-60 min. Separate strands with a fork in a medium bowl
3. Heat butter and oil in a large saucepan over medium heat. Add onions and cook 2 minutes. Stir in flour. Reduce heat to low and cook 3-4 minutes.
4. Add milk and broth and continue whisking , raise heat to medium-high until it boils and becomes smooth and thick (about 2 minutes). Season to taste with salt and pepper.
5. Once thick, remove from heat, add cheddar and mix well Until cheese is melted. Adjust seasoning, add cooked spaghetti squash and spinach, pour into baking dish and sprinkle Parmesan on top. Bake 25-30 minutes until bubbly and golden.
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Serving Size: 1 Serving (672g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 994 | ||
Calories from Fat: 560 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.2g | 83 % | |
Saturated Fat 29.2g | 146 % | |
Monounsaturated Fat 21.7g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 256.3mg | 79 % | |
Sodium 742.1mg | 26 % | |
Potassium 1536mg | 40 % | |
Total Carbohydrate 44.3g | 13 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 43.9g | ||
Protein 64.4g | 92 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 994
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