Why should squash be just a fall favorite?
Spaghetti squash earn their name from the way their sweet flesh falls away like ribbons of spaghetti when cooked. These fruits boast a rich nutritional profile, delivering folic acid, potassium, vitamin A, and beta carotene while being low in calories. It’s no wonder why spaghetti squash is such a popular healthy substitute for pasta!
If you’re trying to cut the carbs or go gluten-free, it can be hard saying good-bye to one of our favorites: mac & cheese. This is where spaghetti squash can come in handy in the kitchen.
Grab our recipe below for Spaghetti Squash Mac & Cheese and be sure to let us know how yours turned out in the comments!
- 1. Preheat oven to 400°F. Cut spaghetti squash in half and scoop out seeds, then use a fork to punch holes randomly in the flesh. Place face-down on a baking sheet lined with parchment paper (unbleached) and bake for ~50 minutes.
- 2. Remove squash from oven and let cool until it’s not hot to the touch. Using a fork, shred the inside of the squash, putting the spaghetti strands into a medium-large bowl. Set bowl aside and discard (or compost) the hard skin.
- 3. In a medium pot, heat coconut oil on medium heat until melted. Slowly add flour, whisking as you add it, then add almond milk. Continue to whisk until well combined and slightly thickened, then add seasoning and cheese. Keep whisking until mixture is nice and smooth.
- 4. Add spaghetti squash to pot and stir well until evenly coated. Taste and adjust seasoning if needed. Cover and heat on low heat for about 5 minutes while you roast pine nuts in the oven (if desired).
- 5. Serve in bowls topped with pine nuts, and enjoy!
How did your spaghetti squash mac and cheese turn out? Did you use any special seasoning? How about adding it to the oven to bake with a breadcrumb crust? Share your results with us in the comments!
Health & happiness,
Like it? Pin it!