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??
yes, please!
ingredients
- 1 large spaghetti squash
- 1/2 cup almond milk (or alternative)
- 2 tbsp gluten-free flour (i used brown rice flour)
- 1/2 cup mexican shredded cheese
- 1/4 tsp garlic salt (to taste)
- 1/4 tsp pepper
instructions
- preheat oven to 400 degrees
- spray cut sides of squash with olive oil and a little fresh cracked salt and pepper, then place cut sides down in a baking dish.
- bake 30-40 minutes in the preheated oven, or until a fork easily separates the spaghetti squash "noodles". remove squash from oven, and set aside to cool enough to be easily handled.
- meanwhile, whisk together almond milk and flour in a saucepan on medium-low heat until smooth and thickened. remove from heat and stir in garlic salt, pepper, and cheese.
- stir cheese sauce in with spaghetti squash noodles (sprinkle a little additional shredded cheese on top if desired) and return spaghetti squash boats to oven for 10 additional minutes, or until squash texture is as desired. (i don't like it "crunchy")
- serve hot. refrigerate leftovers in airtight container for up to one week.
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This looks SO yummy! I love spaghetti squash and love that you provided a tasty gluten-free way to prepare it. I don’t have brown rice flour, do you think my King Arthur gluten-free all purpose blend will work?
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