Thanks to my friend Jessica, who talked about gluten free mac & cheese and fish sticks non-stop over the weekend, I couldn’t stop thinking about how long it’s been since I’ve eaten that and how delicious it sounded. I went to the grocery store and pondered over getting a box and making it for dinner, and then decided against it. Here’s what I made instead and it is delicious; grain-free, gluten free, and guilt free (unless you have something against cheese, and if so, you’re not my friend).
Spaghetti Squash “Mac & Cheese”
– 1 Spaghetti squash
– Cheddar cheese
– Parmesan Romano cheese
-Salt and pepper
1. Preheat the oven to 400 degrees
2. Cut the spaghetti squash length wise, scoop out the seeds and place “meat side down” on a baking sheet with about 1/4 c. water on the bottom of pan
3. Bake for 35-40 minutes
4. Use a fork to peel out the insides (as pictured above) into a bowl
5. While squash is hot add 1/2 c. of cheddar cheese and 1/4c. of Parmesan Romano, salt and pepper to taste.
Some recipes suggested to use butter and coconut milk, but I didn’t think it needed any of that, nor did I use it and it tasted just fine! We ate this alongside ground beef patty and sauteed spinach and tomatoes.