I was needing something soothing and mushy without the fatty and carb tally of pasta (it is January, all things considered)! 😉 So I chose to make this Spaghetti Squash Mac and Cheese as a delightful, yet more advantageous, elective the widely adored exemplary pasta dish!
This Easy and Healthy Spaghetti Squash Mac and Cheese Recipe is low-carb and is a flavorful sans gluten supper, side dish or feast prep thought! It's ideal to warm for lunch with a decent serving of mixed greens or side of veggies!
This Spaghetti Squash Mac and Cheese formula is likewise keto-accommodating! Notwithstanding, I have to clarify that I am not an advocate of prevailing fashion abstains from food! I am a firm devotee to the adage, "everything with some restraint.
"What's an existence without cinnamon moves, right?! I simply needed to make reference to that this Spaghetti Squash Mac and Cheese is a keto-accommodating dish, for those of you who might attempt eat that approach to kick begin your sound New Year's objectives!
Also try our recipe Big Mac Sloppy Joes #dinnerrecipe #food #amazingrecipe
- Spaghetti Squash:
- 2 small/medium spaghetti squash about 2 lbs each
- 1 TBS olive oil
- 1/2 tsp garlic salt (or to taste)
- 1/4 tsp freshly ground black pepper (or to taste)
- Cheese Sauce:
- 2 TBS butter
- 2 TBS all-purpose flour* (or gluten-free all-purpose flour, tapioca flour or cornstarch)
- ½ tsp sea salt
- ¼ tsp garlic powder
- 1 ½ cups whole milk
- 2 ½ cups Cabot Shredded Cheddar cheese divided.
Instructions
- Roast the spaghetti squash:
- Preheat oven to 400 degrees F.
- Cut both spaghetti squash in half and remove the seeds (scoop them out with a metal spoon).
- Brush the inside with olive oil (or spray with an olive oil spray) and sprinkle with sea salt and pepper.
- Place cut-side down in a baking dish.
- Fill baking dish ¼” with water.
- Cover baking dish with aluminum foil.
- Bake in the preheated oven for 45-60 minutes or until the squash is soft to the touch (it will compress down when pushed lightly).
- Remove from the oven and turn the cut-side to the top.
- Let cool.
- Use a fork to shred the spaghetti squash, being careful not to poke holes in the shell.
- Leave shredded spaghetti squash in the shell while you make the cheese sauce.
- Make the cheese sauce:
- Preheat oven to 375 degrees F.
- In a small bowl, combine flour sea salt and garlic powder. Set aside.
- Melt butter in a medium saucepan over medium heat.
- Add dry ingredients and whisk to combine.
- Whisk constantly until ingredients just start to brown (about 1-2 minutes).
- Add milk and whisk until mixture is smooth.
- Continue cooking over medium-high heat until the mixture comes to a boil and starts to thicken (about 3-5 minutes).
- Once mixture is thick, add 2 cups of shredded cheese and whisk until the cheese is completely melted.
- Once cheese sauce is smooth, remove the saucepan from the heat.
- Putting it together:
- Distribute cheese sauce evenly among the four halves of shredded spaghetti squash (with the size squashes I had, I used about ½ cup plus 2 TBS of cheese sauce for each of the four halves).
- Use a fork to gently stir the cheese sauce into each half of shredded spaghetti squash.
- Once the sauce is evenly distributed in the squash, use the fork or a spatula to smooth out the surface of each squash half.
- Top with remaining ½ cup of cheese and bake in preheated oven for 15 minutes, or until the cheese on the top is melted and lightly brown.
- Serve warm!
Read more our recipe Lasagna Roll Ups Recipe #dinnerrecipe #food #amazingrecipe
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