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Spaghetti Squash Mac and Cheese


  • 1 large spaghetti squash (4 lbs)
  • 3 tbsp butter or coconut oil*
  • 3 tbsp whole wheat or spelt flour**
  • 2 cups milk of choice (I used unsweetened almond milk)
  • 3/4 tsp salt
  • 1/2 tsp onion or garlic powder
  • Ground black pepper, to taste
  • 1 cup (4 oz) any hard cheese, shredded (I used mozzarella)
  • Red pepper flakes, to taste


  • heat up kitchen appliance to 375 F degrees F. Wash squash, cut in 0.5 lengthwise and take away seeds with a spoon. Punch indiscriminately with a fork, place cut facet down on a baking sheet lined with uncolored parchment paper and bake for 40-50 minutes. take away squash from the kitchen appliance, let cool till it’s safe to the bit and separate into strands with a fork. turn over 2” strands exploitation room scissors. Set aside.
  • within the meantime, heat up medium pot or dutch kitchen appliance on low-medium heat and soften butter or oil. Whisk in flour till little lumps type. Add milk and keep whisking till swish. Add salt, onion powder and pepper; whisk and let simmer for regarding 3-4 minutes or till sauce has slightly thickened. Add cheese and whisk once more till swish.
  • Add squash and blend gently with a spoon to mix. cowl and let squash heat through for regarding five minutes. Serve hot.

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