Dreamy “Mac & Cheese” Spaghetti Squash - cooking recipe

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

Preparation

Preheat oven to 350*F.
Spray a small casserole dish with cooking spray. Set aside.
In a small saucepan, over medium heat, whisk together flour and salt and pepper. Slowly whisk in milk until smooth. Cook and stir until thickened.
Remove from heat and stir in Tex-Mex cheese until melted and smooth.
in a bowl, stir the cheese sauce into the cooked spaghetti squash until well combined. Spread in prepared casserole dish.
Sprinkle with the green pepper, onion, peas, and Parmesan cheese.
Bake at 350 for about 20 minutes, until cheese is melted and squash is heated through.
Remove from heat and enjoy the entire dish for 220 calories, 9 fat, 20 carbs, and 17 protein.