Ingredients

The following ingredients have 7 Servings
  • 1 small spaghetti squash (cut in half and seeds/strings removed)
  • 2 tsp olive oil
  • 1 Tbsp butter
  • 1/4 yellow onion (diced)
  • 10 medium crimini mushrooms (sliced)
  • 3 cloves garlic (minced)
  • 2 Tbsp all-purpose flour *
  • 1 cup chicken broth
  • 2 cups milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 cup cheddar cheese (grated)
  • 1/4 cup parmesan cheese (grated (divided))
  • 1 1/2 cup spinach

Instruction

  • Preheat oven to 450 degrees, rub the cut side of the squash with olive oil and place on a foil lined baking sheet. Place in the oven and bake for 35-45 minutes or until tender. Using a fork grate the squash to create "spaghetti." Leave in the squash until needed. Lower oven temperature to 375 degrees.
  • In a large pot or Dutch oven set over medium heat, melt the butter. Add mushrooms and cook for 3-4 minutes, then add onions. The mushrooms should get nice and brown (they should leave browned bits on the bottom of your pan, this will add to the flavor of the dish) while the onions remain translucent. Add the garlic and cook until fragrant.
  • Reduce heat to low, sprinkle in flour. Stir the mixture constantly for 2-3 minutes, then slowly whisk in the chicken broth and milk while gradually turning the heat up to medium-high. Add the salt, black pepper and cayenne pepper. Simmer for 3-4 minutes until thick, then remove from the heat and whisk in the cheddar cheese and 2 tbsp. of parmesan.
  • Once the cheese has melted add the spinach and squash. Sprinkle the remaining parmesan over top and return to the oven to bake for 30 minutes.