A skinny version of everyone’s favorite comfort food. It’s quick, easy, healthy and nutritious! Win-win all around!


2 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup all-purpose flour
1 1/2 cups 2% milk, or more, as needed
1/2 cup half and half*
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup shredded mozzarella cheese
1/4 cup shredded fontina cheese
1/4 cup shredded Gruyere cheese
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives


1 (2-3 pounds) spaghetti squash
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste


Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Cut the squash in half lengthwise from stem to tail and scrape out the seeds.* Drizzle with olive oil and season with salt and pepper, to taste.
Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
Remove from oven and let rest until cool enough to handle.
Using a fork, scrape the flesh to create long strands.
Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in milk, half and half, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cheeses until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Stir in spaghetti squash until well combined.
Serve immediately, garnished with chives, if desired.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

*The squash can be placed in the microwave for 2-5 minutes for easier slicing.

From: https://damndelicious.net/2016/12/25/four-cheese-garlic-spaghetti-squash

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