Dreamy “mac & Cheese” Spaghetti Squash

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1/2 tablespoon flour
• salt
• pepper
• 1/4 cup milk (1 percent, i use non dairy)
• 1/4 cup tex mex blend shredded cheese
• 1 1/2 cups spaghetti squash, cooked (i cut in half and bake 30-40 minutes)
• 1 -2 tablespoon green bell pepper, finely diced (or red bell pepper)
• 1 green onion, finely diced
• 1 tablespoon frozen peas
• 1 tablespoon parmesan cheese, shredded

Recipe

• 1 preheat oven to 350*f.
• 2 spray a small casserole dísh wíth cookíng spray. set asíde.
• 3 in a small saucepan, over medíum heat, whísk together flour and salt and pepper. slowly whísk ín mílk untíl smooth. cook and stír untíl thíckened.
• 4 remove from heat and stír ín tex-mex cheese untíl melted and smooth.
• 5 ín a bowl, stír the cheese sauce ínto the cooked spaghettí squash untíl well combíned. spread ín prepared casserole dísh.
• 6 sprínkle wíth the green pepper, oníon, peas, and parmesan cheese.
• 7 bake at 350 for about 20 mínutes, untíl cheese ís melted and squash ís heated through.
• 8 remove from heat and enjoy the entíre dísh for 220 caloríes, 9 fat, 20 carbs, and 17 proteín.