Spaghetti Squash Mac and Cheese Recipe

Posted: March 25, 2014 in Uncategorized
Tags: , , , , , , , ,

Spaghetti Squash Mac and Cheese Recipe

Ingredients

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

Directions

1.) 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.
2.) 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.
3.) 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.
4.) Pour cheese sauce over spaghetti squash and broccoli mixture, and toss until all the squash is covered.
5.) Dish into four portions, and top off with red pepper flakes and extra cheese if you wish!

For more information, including nutrition information, click the photo.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s