Spaghetti Squash Mac & Cheese


Yield 1 Serving


1/2 Tbps. Flour

1/4 C. Milk (1%)

1/4 C. Shredded Cheese (Chedder, Colby Jack) 

1 1/2 C. Spaghetti Squash, Cooked

3/4 C. Steamed Broccoli (Optional) 

1/4 C. Green Pepper, Finely Chopped 

1 Tbps. Fozen Peas (Optional)

1 Tbps. Parmesan Cheese

Salt and Pepper to Taste 


Preheat oven to 350 degrees. Spray small casserole dish with cooking spray. Set aside. In a small saucepan over medium heat, whisk together flour and salt & pepper. Slowly whisk in milk until smooth. Cook and stir until thickened. Remove from heat and stir in shredded cheese until melted and smooth. In a bowl, stir the cheese sauce into the cooked spaghetti squash until well combined. Spread in prepared casserole dish. Sprinkle with Parmesan cheese, green onion and optional broccoli, green pepper and peas. Bake for about 20 minutes, until cheese is melted and squash is heated through. Enjoy!!

Nutrition facts:

220 calories; 9g of fat; 20g carbs; 17g protein

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