Welcome back to another blog post of #recipeswithmyiphone where I show you fabulous and delicious recipes via step by step pictures taken with… my iPhone. Yep :) Enjoy!
My favorite food is macaroni and cheese. No, I'm serious… Almost every single boyfriend I've had knows that if he made me those "blue box blues" it was an instant way to my heart (I'm talking Valentine's Day meals even, folks). I just can't get enough! It's SUCH a guilty pleasure. So when I found a recipe for spaghetti squash macaroni and cheese I was instantly hooked. Mac & cheese sans carbs? Mmm OKAY! I found this super healthy recipe and made it my own. It's still healthy with my tweaks which is why I'm sharing it… cheesy, tasty, AND good for you! Obviously if you use the "healthier" ingredients the calorie count will go down; But who counts anyways??
Spaghetti Squash Mac & Cheese aka "CHEESY SPAGHETTI SQUASH":
-desired amount of spaghetti squash (I use 1 large or 2 small)
-1 1/2 cups shredded cheese (whatever kind you like - I chose mild cheddar)
-1 cup milk (2%, skim, low-fat, whatever)
-1 tbsp ghee (this is butter with the milk fat removed… it's healthier but tastes the same)
-2 tbsp flour (whole wheat or all-purpose… it thickens the cheese mixture)
-salt and pepper to taste
-1/4 cup shredded cheese (for the topping)
makes 4-6 servings
1. Preheat oven to 400*F. Cut spaghetti squash in half (I always cut at an angle so as to avoid the stem) and scoop out and discard seeds. Spray the center of both halves of squash with cooking spray and place cut side up on a cookie sheet or in a glass pyrex. Roast until tender when pierced with a knife, about 50 minutes.
2. Remove squash from oven, and let cool. Once it's safe to handle, scrape flesh into a large glass pan. Set aside.
You may have a cute Welsh Corgi begging for a bite… don't give in. He will appreciate the treats after the cheesy meal is prepared more than the plain squash (I think).
3. In a large saucepan, melt ghee on medium heat and whisk in flour. Add milk and whisk quickly until thoroughly combined.
4. Turn heat down to low, add cheese to pan, and stir until melted. Add in salt and pepper to taste. Remove from heat.
5. Pour cheese sauce over spaghetti squash and toss until all the squash is covered.
6. Sprinkle 1/4 shredded cheese over mixture. Put back in oven at 375*F for 20 minutes or until cheese topping has browned. Top off with additional salt and pepper as needed. Serve hot, straight from the oven, and enjoy!!
Do you have a favorite squash recipe? I also love to make acorn squash and simply add butter, salt, pepper, and shredded parmesan cheese! Squash thrives during the winter months so enjoy this warm meal while it's snowing outside :)
It looks like a hot, sloppy mess but I PROMISE it is absolutely delectable!! My dad barely realized it was a vegetable and not a carb so don't be afraid to just 'not mention to your guests' what you're serving up for dinner!
*I recommend this dish with a light salad and red wine (per usual)*