Spaghetti Squash Mac and Cheese

In my ever-lovin' quest to eat healthier, I saw this recipe for 'mac and cheese' using spaghetti squash in place of the usual pasta - and I'll tell ya, this is SO good. No, it doesn't taste like mac and cheese, but it is creamy and cheesy and totally hit the spot. I will definitely be making this again! Can't remember where I first saw this idea, but I adapted it enough that it's mine now hahahah! 

• 1 spaghetti squash
• 1 cup spaghetti sauce (or to taste)
• 1/3 cup panko crumbs
• 2 T. olive oil, divided
• 1 3/4 cups 2% milk
• 1 T. butter
• 2 T. flour
• 1/2 t. salt
• 1/2 t. pepper
• 1 cup shredded Italian cheese blend (or mozzarella)
• 1.5 oz. parmesan cheese, grated (about 1/3 cup)

1. Cut the squash in half lengthwise, scoop out the seeds. Put in a glass dish, cut side down, add a little water and microwave about 10 minutes or until tender. Remove the strands of squash with a fork. 

2. Preheat broiler.

3. Combine panko crumbs and 1 T. olive oil, set aside. 

4. In a saucepan over medium heat, melt 1 T. butter and 1 T. olive oil. Whisk in 2 T. flour, stir for a couple minutes then slowly add the milk whisking continuously until smooth. Bring to a simmer; cook 1 minute or until thickened, stirring frequently. Remove from heat, stir in cheeses.

4. Mix the cheese sauce and spaghetti sauce into the cooked spaghetti squash and place in a small 2 qt. baking dish. Top with panko crumbs. Broil a couple minutes until the crumbs are browned and the squash is heated thru.