Wednesday, February 26, 2014

Spaghetti Squash Mac-n-Cheese

Ok, yesterday I explained how I cooked my spaghetti squash to get it ready for this dish. If you didn't catch it then you can read about it HERE.

Now you are ready to put this quick and tasty dish together.

Spaghetti Squash Mac-n-Cheese

1 1/2 tsp. flour
salt and pepper to taste
1/2 tsp. onion powder
1/4 cup milk (plus more)
2 cups shredded Monterey Jack cheese, divided
1 spaghetti squash, cooked and shredded

In a saucepan, whisk together the flour, salt, pepper and onion powder. 
Turn on heat to medium and add 1/4 cup of milk.
Stir constantly until mixture thickens. (takes several minutes)
Once it thickens, add all but a handful of the cheese. You will use that handful as a topping later.
Stir until melted and add a bit more milk until you get a creamy consistency. Sorry I didn't measure as I did this step I just kind of eyeballed it. To be safe just add a splash at a time.
Once the sauce is mixed well and creamy then pour it over the squash and stir.
Pour into a small greased casserole.
Top with that remaining handful of cheese.
Bake at 450 degrees for 20 minutes or until lightly browned.


Cheryl said...

It sounds wonderful. I'm not a great cook as you, so thanks for giving full directions.

Robin at The Primitive Hutch said...

Oh I love spaghetti squash ~ but not fond of mac and cheese ~ especially the kind in the box ~ yuck.
but this sounds yummy ~ I'll have to give this one a try!
Prim Blessings