Spaghetti Squash Mac and Cheese
Vibrant Spaghetti squash baked in a velvety cashew cream sauce with hints of cracked nutmeg.
Ingredients
For the Spaghetti Squash
- 1 whole1 whole1 whole Spaghetti Squash
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 1/2 Tbsp1/2 Tbsp1/2 Tbsp Kosher Salt, (coarse kosher salt)
For the Cashew Cream Sauce
- 1 1/2 cups1 1/2 cups1 1/2 cups Raw Cashews
- 1 cup1 cup1 cup Water, warm
- 4 cloves4 cloves4 cloves Garlic, or 1 tsp of garlic powder
- 1 Tbsp1 Tbsp1 Tbsp Nutritional Yeast
- 1/21/21/2 Yellow Onion, or 1 tsp of onion powder
- 1/2 tsp1/2 tsp1/2 tsp Salt
Other Ingredients
- 1 tsp1 tsp1 tsp Parsley, or 1 tbsp of fresh chopped parsley
- 222 Eggs
- 1 tsp1 tsp1 tsp Spicy Brown Mustard
- 1/2 tsp1/2 tsp1/2 tsp Nutmeg, freshly grated (optional)
- pinch pinch pinch Smoked Paprika, for garnish
- 1 Tbsp1 Tbsp1 Tbsp Nutritional Yeast, for garnish
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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
- Cut the squash in half lengthwise, then remove the guts and the seeds using a spoon
- Next rub olive oil over the flesh of the squash then sprinkle with the coarse Kosher salt
- 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)
- Remove from the heat and scoop out the flesh using a fork
- The set aside in a large mixing bowl
Making the Cashew Cream
- Add the cashews, warm water and all the other cashew cream ingredients to a blender and blend until a smooth thick sauce is formed.
- 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
- Preheat oven to 350°F
- 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
- Then mix together well
- Scoop mixture into greased ramekins for individual servings or into a greased casserole baking dish
- Next, dust the top of the mixture with some nutritional yeast, followed by a pinch of smoked paprika
- Bake for 20 minutes if using individual ramekins or for 30-40 minutes if using a casserole dish
- 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
Coconut Free Dairy Free GAPS Gluten Free Grain Free Paleo Pescetarian Shellfish Free Side Dishes Sugar Free Vegetarian Whole30This 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. |
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