1/2 Tbsp flour
salt & pepper
1/4 cup milk (1%)
1/4 cup Tex Mex blend shredded cheese
1 1/2 cups spaghetti squash, cooked
1 slice green pepper, finely diced
1 green onion, finely diced
1 Tbsp frozen peas
1 Tbsp Parmesan cheese, shredded
Preheat oven to 350. Spray a small casserole dish with cooking spray. Set aside.
In a small saucepan, over medium heat, whisk together flour and salt & pepper. Slowly whisk in milk until smooth. Cook and stir until thickened. Remove from heat and stir in Tex-Mex cheese until melted and smooth.