Baked Spaghetti Squash and Cheese

Supposedly all you have to do is cut a spaghetti squash in half, drizzle it with EVOO, roast it in a 375 degree oven for about an hour and you can pull a fork through the guts and make little spaghetti that are actually SQUASH! Say whaaattttt?

Y'all, it's true! I've tried it and it couldn't be simpler!

You can toss it with pasta sauce and add a chicken breast but how blasé would that be! (Blasé aka bland, boring, beneath your taste buds). But, if you do want to do that some night, I'm totally not judging.

Once you make SkinnyTaste's Baked Spaghetti Squash and Cheese, though, you will understand how blasé the first option sounds.

Strings of spaghetti squash, mixed with onions, spinach and made creamy with cups of cheddar cheese and sprinkled with Parmesan. And baked until bubbly. The hardest part of this recipe is cutting the spaghetti squash. (Seriously, does anyone else struggle with this? It's a job for my hubby.)

 

It's a low-fat, veggie-rich dish that tastes so decadent you'd never know it was skinny!

 

Move over mac and cheese, there's a new dish in town.

Laura

(P.S. That last line re: the mac and cheese makes me giggle.)