Use up all your garden produce this summer and make Easy Cheesy Spaghetti Squash. Add in your favorite herbs from the garden for extra flavor. This cheesy spaghetti squash dish is sure to become a dinnertime staple for your family.
What You Need
Original recipe yields 4 servings
1 small spaghetti squash (2-1/2 lb.), cut lengthwise in half, seeded
Place squash halves, cut sides down, in shallow baking dish. Add water. Bake 35 to 40 min. or until squash is tender; cool slightly.
Meanwhile, whisk mayo, flour and garlic powder in medium microwaveable bowl until blended. Gradually stir in milk. Microwave on HIGH 2 min. or until sauce is thickened, stirring after each minute. Stir in cheese. Microwave 1 min.; stir until cheese is completely melted and sauce is well blended.
Use folk to pull squash flesh into spaghetti-like strands; spoon into strainer. Drain well. Place in 4 serving bowls.
Top with cheese sauce and bacon; sprinkle with pepper.
Save 160 calories and 18 g of total fat, including 7 g of saturated fat, per serving by preparing with KRAFT Light Mayo Reduced Fat Mayonnaise, fat-free milk, KRAFT 2% Milk Shredded Cheddar Cheese and OSCAR MAYER Turkey Bacon.
Add your favorite herb, such as finely chopped fresh sage, to the hot mayo mixture along with the cheese.
Substitute cooked whole wheat pasta, hot baked potatoes or steamed fresh cauliflower florets for the spaghetti squash.
Calories From Fat
% Daily Value*
Total Fat 29g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.