Spaghetti Squash Mac and Cheese

Spaghetti Squash Mac and Cheese

Is there anything more comforting than macaroni and cheese? This recipe not only lightens things up on this traditional dish, it also amps up the nutritional value, while cutting back on calories and carbs.

Versatile and nutrient-rich spaghetti squash lays the base to this recipe, while broccoli adds even more vitamin A. The best part of all? The mix of lower-fat cheeses (or if you are going non-dairy, you can use vegan cheese) that results in a dreamy, rich-tasting sauce you can enjoy without the guilt.

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Spaghetti Squash Mac and Cheese
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Prep Time 20 Minutes
Cook Time 50 Minutes
Servings
Servings
Ingredients
Prep Time 20 Minutes
Cook Time 50 Minutes
Servings
Servings
Ingredients
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Preheat oven to 400ºF. Cut the spaghetti squash in half. Scoop out and discard the seeds. Spray the center of both halves of the squash with cooking spray, and place the cut side up on a cookie sheet. Roast until tender when pierced with a knife, about 50 minutes.
  2. Remove the squash from the oven, and let cool. Once it's safe to handle, scrape the flesh into a large bowl. Add the steamed broccoli florets to the bowl, and set aside.
  3. In a large saucepan, melt the coconut oil on medium heat, and whisk in the almond flour. Add the almond milk, and whisk quickly. Turn heat down to low, add the cheddar (or vegan cheese) and 1/2 cup grated parmesan (or vegan cheese) to the saucepan, and stir until melted. Remove from heat.
  4. Pour the cheese sauce over the spaghetti squash and broccoli mixture, and toss until all the squash is covered.
  5. Dish into 4 portions, and top off with the salt and pepper to taste, plus red pepper flakes.
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