Baked Spaghetti Squash and CheeseSkinnytaste.com

5-1/2  cups		cooked spaghetti squash (from about 2 small)
1  tablespoon		butter
1  tablespoon		olive oil
1/4  cup		minced onion
2  tablespoons		cup flour
2  cups		skim milk
1  cup		fat free chicken broth (vegetable broth for vegetarian)
8  ounces		Sargento 2% reduced fat mild cheddar
1  ounce		salt and pepper, to taste
4  ounces		baby spinach
1/8  cup		grated parmesan

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Preheat the oven to 375ºF.
Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender, about 1 hour. Separate the strands of squash with a fork and place in a medium bowl; discard shells. Maintain the oven temperature.
Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.

Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top. Bake until bubbly and golden 25 to 30 minutes.