1 large spaghetti squash
Canola oil spray
2 cups steamed broccoli florets
1 tablespoon melted butter
1 tablespoon all-purpose flour
1 cup milk
1 cup shredded cheddar cheese
1/2 cup grated parmesan cheese
Salt and pepper to taste
1 teaspoon red pepper flakes (optional)
1 tablespoon grated parmesan

1 large spaghetti squash 2 cup s steamed broccoli florets 1 tablespoon melted butter 1 tablespoon all-purpose flour 1 cup milk 1 cup shredded cheddar cheese 1/2 cup grated parmesan cheese 1 teaspoon red pepper flakes (optional) 1 tablespoon grated parmesan

Preheat oven to 400ºF.

Cut spaghetti squash in half, and scoop out and discard seeds. Spray the center of both halves of squash with cooking spray, and place cut side up on a cookie sheet. Roast until tender when pierced with a knife, about 50 minutes.

Remove squash from oven, and let cool. Once it's safe to handle, scrape flesh into a large bowl. Add in steamed broccoli florets to bowl and stir. Place the outer skin into baking dish and fill with contents of bowl.

In a saucepan, melt butter on medium heat and whisk in flour. Add milk and whisk quickly. Turn heat down to low, add both cheeses to saucepan, and stir until melted. Remove from heat. Pour cheese sauce over spaghetti squash and broccoli mixture, until all the squash is covered. Top off with red pepper flakes and extra cheese.