Spaghetti squash mac and cheese
The ultimate comfort food, now gluten-free.
SERVES
2
TO
3
Ingredients
- 1 medium spaghetti squash
For the sauce:
- 1 tablespoon extra virgin olive oil
- 1 large thinly sliced sweet onion
- 2 cloves garlic, minced
- 1/2 cups reduced-sodium chicken stock
- 4 cups diced frozen peeled butternut squash
- 1 cup 2% milk
- 1/8th teaspoon grated nutmeg
- 225 grams old cheddar, finely shredded and divided (about 2 cups), divided
- 56 grams parmigiano reggiano cheese, finely grated (about 1/2 cup)
- Sea salt and cracked black pepper, to taste
Directions
- Preheat oven to 375 F.
- Cut spaghetti squash in half long way, place on a baking sheet and bake for one hour. Once tender, shred the sides of the squash into a large bowl by scraping the squash with a fork, and save the shells. Set aside.
- Place a medium saucepan over medium low heat and add in the oil and onions. Stir the onions and caramelize low and slow until sweet and golden brown- about 40 minutes. Add in the garlic and sauté for an additional one to two minutes, or until fragrant. Add a pinch each of salt and pepper. Set aside.
- Combine the squash and broth in a medium saucepan over medium-high heat. Cover and cook over medium heat until thawed and very tender. Puree the cooked squash, 1/2 of the cooked caramelized onions and the residual broth until smooth in a food processor or blender.
- Transfer back to the pot over medium low heat and add in the milk, nutmeg, 170 grams (about 1 1/2 cups) of the shredded cheddar and 28 grams (about 1/4 cup) of the parmigiano reggiano cheese. Gently stir until fully melted, then season with salt and pepper, to taste. Remove from the heat.
- Add the cooked spaghetti squash and reserved caramelized onions to the sauce and stir until all of the squash noodles are well coated.
- Transfer half of the mixture to the reserved spaghetti squash halves. Top with the reserved 28 grams (about 1/4 cup) of grated cheddar cheese and then add the remaining mac and cheese. Top with the final 28 grams (1/4 cup) of cheddar and 28 grams (1/4 cup) of parmesan cheese.
- Bake for ten to 15 minutes or until it bubbles and the cheese melts.
