Spaghetti Squash “Mac” and Cheese Recipe

Mac and cheese is my very favorite food. In fact, I can never make it for that reason–I’d kill myself with mac and cheese, but what a way to go! Happily, I discovered a spaghetti squash “mac” and cheese recipe that suits my husband’s low carb diet (so pick off the breadcrumbs if you must!) and is probably a bit healthier for me, too!

Nostalgic Comfort Food Goes Modern!

Here in New England, mac and cheese is usually a main dish or the only dish, but a salad or some broccoli would go nice on the side with this!

My Grammie, who passed away this past summer, used to make my favorite mac and cheese, and I based this recipe on hers. Previous attempts have failed, but I think I’ve finally gotten it right. It’s the mustard, silly! Grammie always put mustard on her toasted cheese sandwiches and in this dish. I am so glad that I can now share a similar comfort food with my own children. While I’m at it, I can tell them about those special evening meals at Grammie’s when I was young.

Spaghetti Squash "Mac" and Cheese Recipe

Spaghetti Squash “Mac” and Cheese Recipe

Ingredients

1 spaghetti squash

2 T butter

2 t prepared mustard

1 t worcestershire sauce

Salt and pepper to taste

2 c shredded sharp cheddar cheese

2-3 slices bread, buttered and cubed

For The Squash 

Preheat oven to 375 F

Wash squash and stab several times with a big knife. This not only relieves your natural aggression, but it helps prevent the squash from exploding in the oven.

Put squash in oven on rack for 1 hour.

Remove cooked squash and cut in half.

Discard seeds and “goop” or save seeds for roasting.

With a fork, scrape flesh of squash into a buttered 8×8 casserole dish.

For the “Mac” and Cheese

Reduce oven to 350 F

Mix squash in casserole dish with butter, mustard, worcestershire, salt, pepper, and 1.5 cups cheese.

Level the squash and top with remaining half cup of cheese and then the bread cubes.

Bake 30 minutes.

Notes

  1. The mustard and worcestershire add a vital kick to this dish. A little spice might be good, too!
  2. I like to eat mine cold, but that’s how I like “real” mac and cheese, too!
  3. I highly recommend making a double batch. Leftover are the best!
Spaghetti Squash “Mac” and Cheese
2016-12-31 12:43:50
Serves 4
A comfort food goes lower carb

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Prep Time
15 min

Cook Time
1 hr 30 min

Total Time
1 hr 45 min

Prep Time
15 min

Cook Time
1 hr 30 min

Total Time
1 hr 45 min

Ingredients
  1. 1 spaghetti squash
  2. 2 T butter
  3. 2 t prepared mustard
  4. 1 t worcestershire sauce
  5. Salt and pepper to taste
  6. 2 c shredded sharp cheddar cheese
  7. 2-3 slices bread, buttered and cubed
For the squash
  1. Preheat oven to 375 F
  2. Wash squash and stab several times with a big knife. This not only relieves your natural aggression, but it helps prevent the squash from exploding in the oven.
  3. Put squash in oven on rack for 1 hour.
  4. Remove cooked squash and cut in half.
  5. Discard seeds and “goop” or save seeds for roasting.
  6. With a fork, scrape flesh of squash into a buttered 8×8 casserole dish.
For the “Mac” and Cheese
  1. Reduce oven to 350 F
  2. Mix squash in casserole dish with butter, mustard, worcestershire, salt, pepper, and 1.5 cups cheese.
  3. Level the squash and top with remaining half cup of cheese and then the bread cubes.
  4. Bake 30 minutes.
Notes
  1. The mustard and worcestershire add a vital kick to this dish. A little spice might be good, too!
  2. I like to eat mine cold, but that’s how I like “real” mac and cheese, too!
  3. I highly recommend making a double batch. Leftover are the best!
By Jennie Robertson
TOTS Family DIY, Recipes, Autism, Kids http://totsfamily.com/

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