Spaghetti Squash and Spinach Casserole

5 1/2 to 6 cups cooked spaghetti squash from about 1 large
2 tbsp. butter
1/2 yellow onion minced
1/4 cup flour
2 cups milk or half & half
1 cup chicken broth or use vegetable broth
8 oz 2 cups Italian blend shredded cheese
10 oz pkg frozen chopped spinach cooked and drained (or 4 cups chopped fresh spinach)
2-4 tbsp grated parmesan
2 cloves garlic pressed
salt/ pepper to taste

Preheat the oven to 375ºF.
Cut the squash in half lengthwise; remove and discard seeds.
Bake on a baking sheet until fork 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 in a large saucepan over medium heat.
Add onions and garlic and cook about 2 minutes.
Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
Add milk and chicken broth, turn heat back to medium, and whisk until it comes to a boil and becomes smooth and thick, about 2 minute. Season with salt and pepper.
Once it becomes thick, remove from heat, add Italian cheese and mix well until cheese is melted.
Add cooked spaghetti squash and spinach.
Pour into a baking dish and sprinkle parmesan cheese on top.
Bake until bubbly and golden 25 to 30 minutes.

Adapted from www.skinnytaste.com