Cheesy Baked Spaghetti Squash

Ingredients:
5 1/2 cups cooked spaghetti squash (from 1 large or 2 small spaghetti squash)
1 Tbsp. butter
1/2 Tbsp olive oil
1/4 cup white onion, minced
1/4 cup flour
2 1/2 cups milk
1 1/2 cups sharp cheddar cheese, shredded
4 cups baby spinach
Parmesan Cheese, grated (about 1/4 cup)
salt
pepper

Directions:
Preheat the oven to 375 degrees. Cut the squash in half, remove the seeds, and bake on a baking sheet for about an hour until tender (you should be able to pierce through the flesh easily). Using a spoon, start to scoop out and separate the flesh of the spaghetti squash until all that remains is the outer shell.
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.
Remove from heat and stir in the shredded cheddar cheese. Combine until smooth.
Season with salt and pepper.
Add 5 1/2 cups cooked spaghetti squash and spinach and combine.
Transfer everything to a 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.
Serve and enjoy!
By: VegetarianGastronomy