- 5 1/2 c cooked spaghetti squash
- 1 tbsp butter
- 1/2 tbsp olive oil
- 1/4 c white onion, minced
- 1/4 c flour
- 2 1/2 c milk
- 8 oz. sharp cheddar cheese, shredded
- 4 c baby spinach
- 1/4 c Parmesan Cheese, grated
- salt
- pepper
Preheat the oven to 375 degrees.
In a large sauce pan, heat the butter and olive oil on medium heat. Add the onions and cook for a few minutes. Add the flour and whisk to combine. Reduce the heat to medium-low and cook for a few minutes, stirring the flour/butter mixture occasionally. Slowly add the milk and whisk continuously on medium heat until the mixture becomes smooth and starts to simmer. Continue to simmer, stirring frequently, until the sauce thickens in consistency. Make sure the sauce is thicker than a standard bechamel sauce. Remove from heat and stir in the shredded cheddar cheese. Combine until smooth (i.e. the cheese should melt into the sauce). Season with salt and pepper.
Add 5 1/2 cups cooked spaghetti squash and spinach and combine.
Transfer everything to a prepared baking dish and sprinkle the top with grated Parmesan Cheese. Bake for 40-45 minutes until the dish is bubbly and the top is golden.
Remove from the oven and let it sit for 5-10 minutes to allow the dish to finish cooking. Sprinkle some fresh ground black pepper (optional) and serve immediately.
