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Clean Eating: Spaghetti Squash “Mac ‘n’ Cheese”


1 large spaghetti squash
3 tbsp coconut oil
3 tbsp spelt flour
2 cups unsweetened almond milk
3/4 tsp salt
/2 tsp onion or garlic powder
pinch ground black pepper
1 cup (4 oz) any hard cheese, shredded
Red pepper flakes, to taste


Preheat oven to 375ºF. Wash squash, cut in half lengthwise and remove seeds with spoon. Place cut side down on a baking sheet lined with parchment paper and bake for 40-50 minutes. Let cool and separate into strands with a fork. Preheat medium pot on low-medium heat and melt oil. Whisk in flour and milk until smooth. Add salt, onion powder and pepper; whisk and let simmer for about 4 minutes or until sauce has slightly thickened. Add cheese and whisk again until smooth. Add squash and mix gently with a spoon to combine. Cover and let squash warm through for about 5 minutes. Enjoy!

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