INGREDIENTS
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5 1/2 cups cooked spaghetti squash (from about 2 small)
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1 tbsp butter
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1 tbsp olive oil
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1/4 cup minced onion
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1/4 cup flour (use 2 tbsp corn starch for gf)
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2 cups skim milk
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1 cup fat free chicken broth (vegetable broth for vegetarian)
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8 oz Sargento 2% reduced fat mild cheddar
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salt and pepper, to taste
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4 cups (about 4 oz) baby spinach
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1/8 cup grated parmesan
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