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Gravel & Dine

Spaghetti Squash Mac 'n Cheese

This is a fun way to use spaghetti squash, all the flavors of mac n' cheese without all carbs.
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Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 4
Course: Main
Ingredients Method

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

Method
 

  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!