Spaghetti Squash Mac & Cheese

When I got home tonight, I was pretty tired...and, unfortunately, fatigue usually leads me to make poor decisions in the food department. I opened the refrigerator and immediately honed in on the large bag of shredded cheddar cheese that I bought at the grocery store recently. There was absolutely nothing special about this stuff — just your standard shredded cheese — but I immediately started craving something cheesy for dinner. When my eyes moved just slightly to the spaghetti squash that I knew I needed to use in the next day or two, I had an idea. Why not make macaroni and cheese with spaghetti squash?

I've never made spaghetti squash before tonight. I've watched many a friend make it, but never really paid close enough attention to replicate it myself. So, after some quick Googling, I had my squash in the microwave and was on my way!

Spaghetti Squash Mac & Cheese
Adapted from POPSugar

1 small spaghetti squash
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 cup unsweetened almond milk or regular milk
1 cup shredded cheddar cheese
1/3 cup asiago and parmesan blend
Salt and pepper

Cut spaghetti squash in half lengthwise. Scrape out the seeds inside. Place the squash down with the skin facing outward in a microwave-safe baking dish. Add about 1 inch of water to the dish. Microwave the squash on high for 8-12 minutes. When poked by a fork, the squash should be tender. Cool for 10-20 minutes.

While the squash cools, melt butter in a saucepan. When melted, add flour and mix together. Whisk in milk and bring to a boil. Once boiling, remove from heat and whisk in cheeses until melted.  Add salt and pepper as desired for taste. Set aside.

Using a fork, scrape out the insides of the spaghetti squash into a bowl. Once finished, pour the cheese sauce over the squash and mix together.

If desired, sprinkle additional cheese over top. Enjoy!

Visually, it isn't necessarily the most appealing of meals. However, it's a great, lower calorie substitute when those mac and cheese cravings hit. A few things to note: the texture will not be what you would expect from a pasta dish. Spaghetti squash has a bit more of a crunch to it than pasta will. Also, if you opt for almond milk over regular milk (like I did), the sauce won't be quite as creamy. But that's the sacrifice we make for healthy alternatives :)


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