BAKED SPAGHETTI SQUASH AND CHEESE

• 5 1/2 cups cooked spaghetti squash (from about 2 small) see directions below:
• 1 tbsp butter
• 1 tbsp olive oil
• 1/4 cup minced onion
• 1/4 cup flour (use ap gluten-free flour for GF)
• 2 cups skim milk
• 1 cup fat free chicken broth (vegetable broth for vegetarian)
• 2 cups (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

Please see the 2nd Page for Directions