Spaghetti Squash Mac 'n Cheese
 
Prep time
Cook time
Total time
 
This is a fun way to use spaghetti squash, all the flavors of mac n' cheese without all carbs.
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 spaghetti squash
  • 1 head of broccoli (or 2 cups florets)
  • 1 T ghee
  • 1 T flour (I used whole wheat)
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • ½ cup shredded parmesan cheese
  • ¼ t dry mustard
  • Salt and pepper
  • Red pepper flakes
Instructions
  1. Cut the spaghetti squash in half, hot dog style, roast in a 400 degree oven for 50 minutes, allow to cool.
  2. Remove the seeds from the squash, use a fork to remove the meat from the squash, it should comb out like strands of spaghetti. Put these in a bowl and set aside.
  3. Add either roasted or steamed broccoli to the spaghetti squash strands.
  4. Melt the ghee in a medium sauce pan, whisk in the flour, quickly whisk in the milk, add the dry mustard.
  5. Add the cheeses to the sauce pan, turn the heat down a little, and stir often until the mixture turns thick, about 8 minutes.
  6. Pour the cheese sauce over the squash and broccoli, add salt and pepper, and stir until everything is coated with cheese sauce. Sprinkle on red pepper flakes and enjoy!
Recipe by Gravel & Dine at https://gravelanddine.com/spaghetti-squash-mac-n-cheese/