I'm really loving spaghetti squash lately, and this recipe from Pinterest seemed like it would be an interesting new way to try it. Basically it's just a cheese sauce poured over baked spaghetti squash and broccoli. Fairly simple. But it is not in any way, shape, or form "macaroni & cheese." I understand it's a low-carb recipe. But - just like I said about the zucchini noodle - let's not pretend it's something it isn't. This is pretty good, not excellent, and in no way resembles pasta or macaroni. I felt like the cheese sauce was a little watery and should have added some more flour or some cornstarch to thicken things up. In general, this was just okay. I wouldn't make it again.
Spaghetti Squash Mac & Cheese
1 large spaghetti squash
Canola oil spray
2 cups broccoli florets, steamed
1 tablespoon ghee
1 tablespoon whole-wheat flour
1 cup low-fat milk
1 cup reduced-fat cheddar cheese
1/2 cup grated parmesan
Salt and pepper
1 teaspoon red pepper flakes, optional garnish
1 teaspoon grated parmesan, optional garnish
Preheat oven to 400ºF. Cut spaghetti squash in half, 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. Roast until tender when pierced with a knife, about 50 minutes.
Remove squash from oven, and let cool. Once it's safe to handle, scrape flesh into a large bowl. Add in steamed broccoli florets to bowl and set aside.
In a large saucepan, melt ghee on medium heat and whisk in whole wheat flour. Add milk and whisk quickly. Turn heat down to low, add both cheeses to saucepan, and stir until melted. Remove from heat.
Pour cheese sauce over spaghetti squash and broccoli mixture, and toss until all the squash is covered.
Dish into 4 portions, and top off with red pepper flakes and extra cheese if you wish!