well, that was disappointing

16 Oct

Dodgers + Dinner

The Dodger’s performance last night was extremely disappointing. I’m not going to lie, I had a really good feeling about the game coming off of last night’s win; I even went to Susie Cakes on my lunch break and bought some celebratory cookies and cupcakes, but I guess that was a little presumptuous. I’m going to be unrealistic positive and say we still have a chance…

Well, at least my dinner was far from disappointing. Actually, it was the exact opposite. It was insanely good, mostly because of this baked spaghetti squash and cheese casserole. As soon as I saw this on Skinny Taste, I knew I had to make it and I am so glad I did. I made this gluten free by using GF all-purpose flour, but if you’re not, you can, of course, use regular flour.

Baked Spaghetti Squash + Cheese

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5 1/2 cups cooked spaghetti squash (from about 2 small)
1 tbsp earth balance butter or regular butter
1 tbsp olive oil
1/4 cup minced onion
1/4 cup gluten free all-purpose flour (I used XO Baking Co.)
2 cups unsweetened almond milk or skim milk
1 cup fat free chicken broth (vegetable broth for vegetarian)
8 oz Sargento 2% reduced fat mild cheddar
Salt + pepper, to taste
4 cups (about 4 oz) baby spinach
1/8 cup grated parmesan


Preheat the oven to 375ºF.

Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender, about 1 hour. Separate the strands of squash with a fork and place in a medium bowl; discard shells. Maintain the oven temperature.

Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3 – 4 minutes.

Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.

Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top. Bakeuntil bubbly and golden 25 to 30 minutes.

Recipe adapted from Skinny Taste

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Buon Appétito!



2 Responses to “well, that was disappointing”

  1. Dana @ The Daily Moderation October 16, 2013 at 3:41 pm #

    Um…that meal looks delish!! Like your name, too. 😉

    • CucinaBuona October 16, 2013 at 3:43 pm #

      thank you! I highly recommend making the squash! You won’t be sorry..thanks, like yours too 🙂

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