baked spaghetti squash, mushrooms & cheese
(1 rating)
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Mmmmmmmmmm!
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(1 rating)
yield
6 - 8
prep time
25 Min
cook time
1 Hr 50 Min
Ingredients For baked spaghetti squash, mushrooms & cheese
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2 mdspaghetti squash
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1/4 cbutter
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1/4 colive oil, extra virgin
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2 lgonion, chopped
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8 oz pkgportabella mushrooms, sliced
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1/2 call purpose flour
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2 cskim milk
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2 canchicken broth, low salt
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16 ozcheddar cheese, shredded
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salt & pepper, to taste
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1/4 cparmesan cheese
How To Make baked spaghetti squash, mushrooms & cheese
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1Preheat the oven to 375 degrees F.
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2Cut the squash in 1/2 lengthwise; remove & discard seeds. Place squash on a baking sheet. Bake until tender, about 1 hour. Separate the strands of squash with a fork & place in a medium bowl; discard shells. Maintain the oven temperature.
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3Heat butter & oil in a large saucepan over medium heat. Add onions & mushrooms & cook about 8 minutes. Stir in flour. Reduce heat to low & cook, stirring continually 3 - 4 minutes.
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4Add milk & chicken broth & continue whisking, raising heat to medium high until it comes to a boil & becomes smooth & thick, about 2 minutes stirring; season with salt & pepper.
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5Once it becomes thick, remove from heat, add cheddar cheese & mix well until cheese is melted. Adjust salt & pepper to taste, add cooked spaghetti squash & pour into a large baking dish & sprinkle parmesan cheese on top. Bake until bubbly & golden 25 - 30 minutes.
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