Ingredients for 1 servings:
1. 1/2 tablespoon flour
2. salt
3. pepper
4. 1/4 cup milk (1 percent, I use non dairy)
5. 1/4 cup tex mex blend shredded cheese
6. 1 1/2 cups spaghetti squash, cooked (I cut in half and bake 30-40 minutes)
7. 1 -2 tablespoon green bell pepper, finely diced (or red bell pepper)
8. 1 green onion, finely diced
9. 1 tablespoon frozen peas
10. 1 tablespoon parmesan cheese, shredded

Directions:
1. Preheat oven to 350*F.
2. Spray a small casserole dísh wíth cookíng spray. Set asíde.
3. In a small saucepan, over medíum heat, whísk together flour and salt and pepper. Slowly whísk ín mílk untíl smooth. Cook and stír untíl thíckened.
4. Remove from heat and stír ín Tex-Mex cheese untíl melted and smooth.
5. ín a bowl, stír the cheese sauce ínto the cooked spaghettí squash untíl well combíned. Spread ín prepared casserole dísh.
6. Sprínkle wíth the green pepper, oníon, peas, and Parmesan cheese.
7. Bake at 350 for about 20 mínutes, untíl cheese ís melted and squash ís heated through.
8. Remove from heat and enjoy the entíre dísh for 220 caloríes, 9 fat, 20 carbs, and 17 proteín.