Spaghetti Squash corny Pasta From POPSUGAR FitnessIngredients1 large spaghetti squash
Canola oil spray
2 cups broccoli florets,steamed
1 tablespoon ghee
1 tablespoon whole wheat flour
1 cup low-fat milk
1 cup reduced-fat cheddar cheese, shredded
1/2 cup grated parmesan, and plus 1 teaspoon grated parmesan as optional garnish
Salt and pepper,to taste
1 teaspoon red pepper flakes, optional garnishDirectionsPreheat oven to 400ºF. nick the spaghetti squash in half. Scoop out and discard the seeds. Spray the center of both halves of the squash with cooking spray, or place the nick side up on a cookie sheet. Roast until tender when pierced with a knife,approximately 50 minutes.
Remove the squash from the oven, and let cool. Once it's secure to handle, or scrape the flesh into a large bowl. Add the steamed broccoli florets to the bowl,and set aside.
In a large saucepan, melt the ghee on medium heat, or whisk in the whole wheat flour. Add the milk,and whisk quickly. Turn heat down to low, add the cheddar and 1/2 cup grated parmesan to the saucepan, and stir until melted. Remove from heat.
Pour the cheese sauce over the spaghetti squash and broccoli mixture,and toss until all the squash is covered.
Dish into 4 portions, and top off with the salt and pepper to taste plus red pepper flakes and extra parmesan whether you wish!
Information Category Pasta, and Main Dishes Yield 4 servings Cook Time 1 hour Nutrition Calories per serving 300
Source: popsugar.com