Spaghetti Squash Mac and Cheese Broccoli Bake

One of the dishes I always crave is mac and cheese. Its so painful when I see other people eating this amazing comfort food, so I decided to try out a gluten free, healthier version of this (using squash and adding broccoli) to try and satisfy my craving. This dish definitely hit the spot, plus I had leftovers for 2 days!

Ingredients:
2 small spaghetti squash
1 tablespoon butter
1 tablespoon olive oil
1/2 small minced yellow onion
2 tablespoon corn starch
3 cups broccoli
8 ounces reduced fat sharp cheddar cheese
1/4 cup parmesan cheese
2 cups reduced fat milk
1 cup reduced sodium chicken broth
Salt and Pepper, to taste







Instructions:
Preheat the oven to 375 degrees
Cut each squash lengthways and discard the seeds
Bake squash about 45 minutes until you can run a fork through the squash and it is stringy
Place squash in a bowl and set aside

Heat butter and oil in a pan, add in onions and cook for 3-4 minutes
Turn to medium heat and add in corn starch, cook for another 2-4 minutes
Add in chicken broth and milk and raise heat to high, bring sauce to a boil
Season with salt and pepper
Once the sauce starts to thicken, remove from heat and add in the reduced fat sharp cheddar cheese
After cheese is melted, add in squash and broccoli
After mixing, pour into a baking dish
Sprinkle with parmesan cheese and bake for another 15 minutes

Makes about 6 cups...Enjoy!