I've heard you can use spaghetti squash to make pretty much everything. I'm not sure that's necessarily true, but I'd like to test it out. Whenever you want pasta, it makes for a great substitute, so how about we test out making mac 'n cheese spaghetti squash?
SPAGHETTI SQUASH MAC AND CHEESE
Ingredients:
- 1/2 Tbsp flour (or almond flour)
- salt & pepper to taste
- 1/4 cup skim milk
- 1/4 cup four cheese blend shredded cheese
- One spaghetti squash
- 1 garlic clove minced
- 1/2 a green pepper, finely diced
- 1/4 cup diced green onion
- 1 Tbsp frozen peas
- 1 Tbsp shredded parmesan chees
Instructions:
Preheat oven to 350. Poke a bunch of holes in the spaghetti squash with a knife. Bake your spaghetti squash in the oven for 30-45 minutes or until it's tender. Once your spaghetti squash is ready, cut it open and remove the seeds.
This is the perfect time for you to dice up your green pepper, garlic, and green onion.
While your spaghetti squash is cooking, whisk together flour, salt and pepper in a small saucepan over medium heat. Make a roux by slowly whisking in the milk until smooth. Cook and stir until thickened.
Remove from heat and stir in four cheese blend until melted and smooth.
Using a fork, loosen the ’spaghetti’ strands from the inside of the squash, scraping them into a bowl. Stir the cheese sauce into the cooked spaghetti squash until well combined. Spread in a greased casserole dish.
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| I use cooking gloves because the squash is so HOT |
Sprinkle with the green pepper, green onion, garlic, peas, and Parmesan cheese. Mix it all together. Top with more four cheese blend and green onion.
Bake at 350 for about 20 minutes, until cheese is melted and squash is heated through.
It was pretty tasty. I think next time I wouldn't include the green pepper and only use peas. It's definitely a good alternative.
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