Spaghetti Squash Mac & Cheese - The Chirping Moms

I’m having a cooking fail day in my house, ugh some days cooking makes me so frustrated! This recipe, Spaghetti Squash Mac and Cheese, from Stephanie at Football, Food, & Motherhood is going to be on my must-cook list this next month as I have always wanted to attempt to cook spaghetti squash but have yet to try. Hope you all enjoy!

This is one of the first recipes I tried when I was learning to be more health-conscious of the food we eat. It is still one of our favorites, as you can really change up the ingredients every time – sometimes we add bacon, and of course, lots of veggies to fill up on. My son loves it, and doesn’t realize it’s not “real” mac and cheese. I think your family will love it just as much!

SPAGHETTI SQUASH RECIPES -> MACARONI AND CHEESE. AKA MAC AND CRACK

Ingredients:

2 tablespoons flour
Salt & pepper (to taste)
1 cup milk
1 cup shredded cheese (I used cheddar, but get creative here!
1 cooked spaghetti squash
1 green onion, diced
1/4 cup frozen peas (optional – or pick another veggie!)
3 tablespoons fresh parmesan cheese

Directions:

Preheat oven to 350F. Wash off the squash and cut it in half. (Can be tricky, use your muscles!!) Make sure to scrape out the seeds. Place the cleaned squash face-down on a baking sheet and bake for 1 hour. Remove from oven and let it cool for a few minutes. Then take a fork and scrape out all the goods (will look like spaghetti!) and put into a large bowl. Or your baking dish if you’re like me and don’t need to dirty any extra dishes!!!

In a saucepan, combine the flour, salt and pepper. Over medium heat, gradually add the milk to the flour mixture and whisk until smooth. Heat and stir (constantly) until it thickens. Remove from the heat and add in the cheese. Stir until the cheese has melted (this is pretty quick) and the mixture is smooth. Pour the cheese sauce over the spaghetti squash. Add in the onion and frozen peas. Mix it all up! Finish by adding the sprinkle of parmesan cheese on top. Bake for 20 minutes, or until the parmesan cheese is melted and the squash is heated through.

YUM YUM YUM. ENJOY!

Stephanie Barnhart is the founder of Socialminded Media Group, which provides marketing strategies and coaching for small business and soloprenurs (like bloggers!). She is also the founder/author of Football Food and Motherhood, a blog about parenting survival in NYC, and the NY Editor of MommyNearest.com – a mobile national parenting magazine and resource. She speaks at multiple national conferences on SEO, internet monitoring for parents, and social media. You can find her published in the Huffington Post, NY Metro Parent and PARENTGUIDE News.

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