creamy, cheesy “mac” and cheese made with spaghetti squash. low carb & gluten free… this dish is a total comfort food–made healthy.
it’s mid-way through november (or “movember“) and its finally starting to feel like fall here in texas. hello boots, leggings, bearded husband, and all things squash. this week, baby is the size of a spaghetti squash… probably one of my most favorite veggies of all time. you can’t tell me God wasn’t looking out for a sweet, carb-deprived soul during the creation of this vegetable. it’s pure genius. (#bestdadever)
i call this recipe “no-mac” because it’s everything that you love about macaroni & cheese–except the high carb pasta.
the “noodles” are topped off with a creamy, dreamy homemade cheese sauce that only takes about 5 minutes to make. it’s heavenly comfort food that you don’t have to feel guilty about indulging in… and i’m bringing it to you just in time to beat the dreaded holiday bulge. eating healthy can be incredibly delicious. if you don’t believe me, just make this recipe!
spaghetti squash is good for more than just spaghetti. and it’s pretty stinkin’ easy to prepare. you can use it as a base for any recipe you would make using pasta or rice and it absorbs the flavor of whatever it’s mixed with. that makes leftovers especially tasty!
for this mac & cheese recipe i set the timer for the squash to go off about 5 minutes prior to it being ready… that’s my cue to get into the kitchen and get the cheese sauce going. once the spaghetti squash is ready, i use a fork to separate all the spaghetti strands and then mix in the cheese sauce. i like to sprinkle a few additional shreds of cheese on top before putting the cheesy squash back in the oven for 10 additional minutes… this really helps marry the cheese flavor and softens up the spaghetti squash texture so your “noodles” aren’t too al dente.
the other great thing about this recipe is the versatility of it. you can add ground meat, sausage, veggies… whatever you’d like to make it a complete meal.
healthy mac & cheese??