Spaghetti Squash Mac & Cheese

WHATS FOR DINNER?? Ummm… how delicious??

Only 296 calories for the entire recipe!

Spaghetti Squash Mac-n-Cheese
Ingredients
1 large spaghetti squash
Cooking oil spray
2 cups broccoli florets, steamed (or whatever veggie you want!)
1 tablespoon ghee – or unsalted butter
1 cup reduced-fat cheddar cheese
1/2 cup grated parmesan
1 cup low-fat milk
1 tablespoon whole-wheat flour/almond flour/coconut flour – your preference
1 teaspoon red pepper flakes, optional
1 teaspoon grated parmesan, optional – more to taste
Salt and pepper – to taste
Directions
Preheat oven to 400ºF. Cut spaghetti squash in half, and scoop out and discard seeds. Spray the center of both halves of squash with cooking spray, and place cut side up on a cookie sheet. Roast until tender when pierced with a knife, about 50 minutes.
Remove squash from oven, and let cool. Once it’s safe to handle, scrape flesh into a large bowl. Add in steamed broccoli florets to bowl and set aside.
In a large saucepan, melt ghee on medium heat and whisk in whole wheat flour. Add milk and whisk quickly. Turn heat down to low, add both cheeses to saucepan, and stir until melted.
Remove from heat.
Pour cheese sauce over spaghetti squash and broccoli mixture, and toss until all the squash is covered.
Dish into four portions, and top off with red pepper flakes and extra cheese if you wish!

 

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