Thanks for joining Sarah and me for Meatless Monday today. I am continuing to crave and cook with seasonal foods and this week that is Spaghetti Squash. Now that the weather is finally turning cooler, I am craving some heartier dishes. Today I’ve taken one of my favorite comfort foods, Mac n Cheese, and made it a little healthier by subbing pasta for spaghetti squash. This Spaghetti Squash Mac N Cheese is creamy and cheesy and everything you love about mac n cheese.
Spaghetti Squash Mac N Cheese
Spaghetti Squash is one of my favorite veggies all year around but it’s especially good this time of year. I love my carbs as much as the next girl, but probably wouldn’t be a great idea for me to eat pasta everyday. Spaghetti squash is the perfect substitute as it’s so versatile and easy to make.
I like to microwave my spaghetti squash to save time. It’s really simple:
-Cut spaghetti squash in half lengthwise and remove seeds
-Place flesh side down in a casserole dish, add 1 inch of water and cover with plastic wrap
-Microwave until “spaghetti” easily comes out with a fork
I’ve used this basic cheese sauce recipe for years for my kids and now I’ve adapted it to become a healthier option. A sprinkle of nutmeg and cinnamon gives a great pop of flavor and contrast to the sharp cheddar cheese. I used good old skim milk but you could sub with soy or almond milk as well.
Hope you enjoy my healthier spin on a classic family meal!
Does your family love mac n cheese? Have any fun spaghetti squash twists?
Also linking up with Autumn Produce Challenge