Spaghetti Squash and Cheese
- 1 medium sized spaghetti squash, cooked
- 1/4 cup whole wheat flour
- 1 tbsp light butter
- 1 cup extra sharp reduced fat cheddar cheese
- 1/3 cup fresh grated Parmesan cheese
- 1 cup fat free milk
- 1 cup fat free chicken broth
- 1/4 cup plain, non-fat Greek yogurt
- Salt and pepper to taste
Preheat oven to 375 degrees.
Spray a medium sized casserole dish with non-fat cooking spray and set aside.
In a medium sized sauce pan, melt butter and then whisk in flour. Reduce heat to medium, and stir constantly. Then pour in the milk and chicken broth and raise heat to medium high. Continue to whisk constantly until mixture begins to thicken, about 3-4 minutes.
Once sauce is thickened, remove from heat and stir in the cheddar and Parmesan cheese, stirring constantly until cheese is completely melted. Season cheese sauce with salt and pepper.
In a large bowl, place cooked spaghetti squash strands in it, and pour cheese sauce over top. Stir in Greek yogurt.
Then pour into casserole dish and bake in oven for about 20 minutes, until squash is heated through and bubbly. Serve immediately.