My latest food obsession is spaghetti squash. SERIOUSLY. I am OBSESSED with spaghetti squash. Why have I not been making meals with spaghetti squash my whole life?!?!?!
Needless to say, my newfound love of spaghetti squash has led to me attempting to make spaghetti squash in every way I can possibly imagine or think of. So, I thought I’d share some of my favorite ways that I’ve been making it lately!
I recently made “mac and cheese” spaghetti squash and it is a family favorite. It’s low carb, delicious, healthy and… DELICIOUS. Did I mention it was delicious?
Be sure to check out the recipe below…
Easy & Healthy "Mac and Cheese" Spaghetti Squash Recipe
- 1 Spaghetti Squash
- 3/4 cup of milk I used skim
- 2 tablespoons of flour I used einkorn flour
- 1-2 cups of Mexican shredded cheese divided
- Panko breadcrumbs
- Salt and pepper
- Minced garlic
- Olive oil
Preheat your over to 400 degrees F.
First, cut the spaghetti squash in half and remove all the "guts."
Then, cover both sides of the spaghetti squash with olive oil, salt, and pepper.
Next, place each half face down on a cookie sheet with aluminum foil and bake at 400 degrees for about 30-40 minutes.
While the spaghetti squash is cooking, work on the other stuff... 🙂
In a sauce pan, combine the milk and flour over medium heat to create a paste. Then add in the garlic and about half of the shredded cheese. Mix well and remove from stove top.
Once spaghetti squash is done in the oven, remove and use a fork to "shred" it and it will start to come out like spaghetti. Remove all the "noodles" and place in a bowl.
Add in the milk / flour / cheese mixture with the noodles and mix well. If it's too thick, add a little more milk.
Then, replace the cheese and "noodle" mixture in the spaghetti squash "bowls" and top with remaining shredded cheese and panko breadcrumbs.
Put back in the over for about 5-10 minutes (or until cheese is brown and bubbly).
Remove and enjoy!
What about you? What’s your favorite way to make spaghetti squash?!