Baked Spaghetti Squash And Cheese

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Skinny Taste


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5 1/2 cups cooked spaghetti squash (from about 2 small)

1 tbsp butter

1 tbsp olive oil

1/4 cup minced onion

1/4 cup flour

2 cups skim milk

1 cup fat free chicken broth

8 oz Sargento 2% reduced fat mild cheddar

salt and pepper, to taste

4 cups (about 4 oz) baby spinach

1/8 cup grated parmesan

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