I love indulging in a big bowl of classic mac and cheese. I’m even a sucker for Kraft blue box macaroni. This spaghetti squash mac and cheese is a healthier alternative (but equally delicious) and trust me, you won’t miss the pasta!
After making spaghetti squash a few weeks ago (here), I wanted to cook with the vegetable again and make it the star of the meal, instead of just a side dish. I used ingredients I already had in the pantry and fridge to make a homemade marinara sauce. Conveniently, I had a bottle of my favorite pinot noir on hand to add to the marinara.
I actually prefer substituting spaghetti squash for noodles such as penne, linguine or farfalle. The vegetable changes the standard heavy and carbohydrate-filled pasta dish into a much lighter, and of course, healthier, meal. The variety of textures in the dish is also pleasant, from the slight crunch of the squash, to the softened tomato chunks to the small bits of onion and garlic.
I’m now on a mission to find other unique ways to use spaghetti squash. If anyone has recipe suggestions, I’d be happy to hear. :)
Spaghetti squash has become one of my favorite vegetables. It’s extremely easy to make, requires minimal seasonings, and is delicious as is, or as I described in the title, au naturel.
Cutting into the tough outer shell of the uncooked squash is a bit of a challenge, but made much easier with a large knife and strong arm muscles. I typically enjoy eating spaghetti squash alongside chicken breast and a mixture of sautéed vegetables (zucchini, yellow squash, tomatoes, garlic and onion). The slight crunch of the sweet spaghetti squash provides a nice contrast to the semi-soft veggies.
My roommate, Whitney, was skeptical about trying the squash, but I convinced her to try a small bite. As I expected, she didn’t think the vegetable was all that bad–maybe just a little too healthy. :)