Baked Spaghetti Squash and Cheese
Source: combination of recipes
3 cups cooked spaghetti squash (about 1 medium)
2 T butter (can use half olive oil)
1 small onion, chopped
4 oz mushrooms, cleaned and sliced
2 T flour
1 1/2 cups milk
4 oz shredded cheddar
salt and pepper, to taste
couple handfuls of kale or spinach
Roast squash: Cut the squash in half lengthwise; remove and discard seeds. Place squash, cut side down, on an oiled baking sheet, pierce skin with a fork a few times. Bake at 375 until tender, about 1 hour. Separate the strands of squash with a fork and place in a medium bowl.
Heat butter in a saucepan over medium heat. Add onion and mushrooms and cook until softened. Add flour and cook 2-3 minutes, stirring constantly.
Add milk, increase heat to med-high and whisk until mixture comes to a boil. Cook until thickened. Add cheese and stir until melted. Add salt and pepper to taste.
Combine sauce with spaghetti squash and greens, pour into a greased baking dish. Bake at 375 until browned and bubbly, 25 to 30 minutes.