Spaghetti Squash Mac and Cheese (Edit recipe)

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Vibrant Spaghetti squash baked in a velvety cashew cream sauce with hints of cracked nutmeg.

PREP TIME

40 minutes

COOK TIME

20 minutes

INGREDIENTS

18

Serves: 4-6

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Ingredients

For the Spaghetti Squash

For the Cashew Cream Sauce

Other Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Roasting the Spaghetti Squash

  1. Cut the squash in half lengthwise, then remove the guts and the seeds using a spoon
  2. Next rub olive oil over the flesh of the squash then sprinkle with the coarse Kosher salt
  3. Then place face down on a sheet pan or cookie sheet and bake at 350°F for 20-30 minutes (depending on the size of the squash)
  4. Remove from the heat and scoop out the flesh using a fork
  5. The set aside in a large mixing bowl

Making the Cashew Cream

  1. Add the cashews, warm water and all the other cashew cream ingredients to a blender and blend until a smooth thick sauce is formed.
  2. If the sauce is too think you may add a tablespoon or two of water and blend until it is a thick but pourable consistency. Then set aside

Bringing the dish together

  1. Preheat oven to 350°F
  2. To your roasted squash (in a large mixing bowl) add 2 eggs, the spicy brown mustard, parsley flakes or fresh parsley, freshly grated nutmeg (if using) and cashew cream
  3. Then mix together well
  4. Scoop mixture into greased ramekins for individual servings or into a greased casserole baking dish
  5. Next, dust the top of the mixture with some nutritional yeast, followed by a pinch of smoked paprika
  6. Bake for 20 minutes if using individual ramekins or for 30-40 minutes if using a casserole dish
  7. Then remove from the oven and allow to cool for 5-10 minutes before serving

Notes

Equipment: Individual Ramekins for baking (4-6 depending on size) or a casserole baking dish, sheet pan or cookie sheet, blender or smoothie blender cup, large Mixing Bowl

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:335
Fat:27 g
Carbohydrates:17 g
Protein:9 g
Cholesterol:5 g
Sodium:720 mg
Fiber:2 g
Sugars:3 g
Calculated for total recipe.
Coconut Free Dairy Free GAPS Gluten Free Grain Free Paleo Pescetarian Shellfish Free Side Dishes Sugar Free Vegetarian Whole30

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