Baked Spaghetti Squash and Cheese

With all the rain and dreary weather, comfort food was a must earlier in the week.  Mac and cheese ranks pretty high up there on my list of comfort foods.

Cheesy and cozy.  Warms the heart and soul and satisfies your hunger.

Just like this spin on traditional mac and cheese using spaghetti squash instead of noodles.

I’m not going to lie and tell you that spaghetti squash tastes like noodles.  But it is delicious.

The best part about this dish – the portion size!  This dish could be served as a side dish but it was a fabulous meatless Monday main dish.

spagh squash

I halved, removed the seeds and roasted two small(er) spaghetti squash (from our SoCo Farm to Door delivery!) at 375 degrees for about 50 minutes.  Another option – cook your spaghetti squash in the slow cooker – I saw this on a recent The Kitchen episode and thought it was brilliant.

Once cooked, scrape out the strands of squash using a fork.

The squash “noodles” are mixed with an insane cheese sauce (I used half sharp white cheddar and half habanero cheddar from our SoCo deliver) and some spinach for even more nutrients.

(to note:  I used cornstarch instead of flour to make this dish gluten free)

The mixture is then baked in a casserole dish for about 25 minutes.  You could totally make the dish ahead of time and then bake before serving.

And I lied.  The best part wasn’t the portion size – the best part is that Gina {the blogger behind SkinnyTaste} “regrammed” my photo last night on Instagram.

I felt famous for about 15 minutes.

 

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