Spaghetti Squash Mac & Cheese by
1 medium spaghetti squash (About 5 cups of shredded squash)
1 cup almond milk (or skim milk)
1 cup shredded cheddar cheese
2 tbsp flour
¼ cup plain Greek yogurt
¼ cup grated parmesan cheese
¼ cup breadcrumbs (optional)
medium spaghetti squash (About 5 cups of shredded squash)
almond milk (or skim milk)
shredded cheddar cheese
Preheat oven to 400.
Slice the spaghetti squash in half and discard the seeds.
Turn it upside down (so the peel is facing up and the inside is facing down) and place it on a large plate. Add a bit of water to the plate and cover with a paper towel.
Microwave for 10-15 minutes, or until the inside is soft. (Basically, you’re steaming it.) Once it slightly softened, scoop out the strands with a fork.
While your squash is cooking, cook the almond milk + cheddar cheese over medium heat until the cheese begins to melt. Whisk until combined.
Remove from heat and whisk in the flour. Let cool.
Once the cheese mixture is cool, add in the yogurt.
Combine the cheese mixture with the spaghetti squash “noodles” and spread in an oven safe dish.
Sprinkle with Parmesan cheese and breadcrumbs (if using)
Bake for 15-20 minutes or until the breadcrumbs begin to brown.