INGREDIENTS
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1 large spaghetti squash
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Canola oil spray
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2 cups broccoli florets, steamed
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1 tablespoon ghee
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1 tablespoon whole-wheat flour
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1 cup low-fat milk
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1 cup reduced-fat cheddar cheese
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1/2 cup grated parmesan
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Salt and pepper
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1 teaspoon red pepper flakes, optional garnish
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1 teaspoon grated parmesan, optional garnish