Mac and Cheese Spaghetti Squash

So you haven't tried spaghetti squash yet? Or perhaps you are a bit curious, but aren't quite sure how to go about it. Well, I'm excited to share this recipe with you. I wanted something cheesy without all the carbs from macaroni and came up with this. This meatless dish has the comforting and rich cheesy goodness of classic mac and cheese but without the guilt.
The mix of low-fat cheeses result in a creamy, rich-tasting sauce you can enjoy. That's what's on my table tonight!

Mac and Cheese Spaghetti Squash:
Serves about 3 (quantity will vary depending on size of squash)
Cook Time for squash: 1 hour
Cook Time for cheese sauce: about 5 minutes

Ingredients:

• 1 medium spaghetti squash
• Olive oil spray
• 1-2 cups broccoli florets, steamed
• 1 tablespoon ghee or margarine
• 1 tablespoon whole wheat flour
• 1/8 cup of vegetable broth (optional for flavor)
• 1 cup low-fat milk
• 1 cup reduced-fat cheddar cheese
• 1/2 cup grated parmesan
• Salt and pepper
• 1 teaspoon red pepper flakes (optional garnish)
• 1 teaspoon grated parmesan (optional garnish)
• Tomato slices (optional garnish)

Directions:

1. Preheat oven to 400ºF. Cut spaghetti squash in half, scoop out and discard seeds. Spray the center of both halves of squash with cooking spray and sprinkle some salt and pepper; place cut side up on a cookie sheet. Roast until tender (about 1 hour). If a knife can pierce the skin then the squash is done. 
2. Remove squash from oven and let cool. When it's safe to handle scrape flesh into a large bowl. Add in steamed broccoli florets to bowl and set aside.
3. In a large saucepan, melt ghee on medium heat and whisk in whole wheat flour. Add milk and whisk quickly for 2 1/2 minutes. Turn heat down to low, add both cheeses and vegetable broth to saucepan, and stir until melted an additional 1-2 minutes. Remove from heat.
4. Pour cheese sauce over spaghetti squash and broccoli mixture, and toss until all the squash is covered.
5. Dish into portions, and top off with red pepper flakes, tomato slices, salt and pepper and optional extra cheese.

Note: When making this dish myself I used mostly dairy free products. By swapping the ghee butter for margarine I could make the entire dish dairy free. Also, this recipe is only 7-8 points per serving on the Weight Watchers program.