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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Spaghetti Squash No Mac & Cheese (gluten free!) Recipe

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This recipe for Spaghetti Squash No Mac & Cheese (gluten free!) is from SOAR 2016-2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Large Spaghetti Squash

1/2 cup almond milk or regular milk.

2 tbsp gluten free flour or brown rice flour.

1/2 cup Mexican shredded cheese.

1/4 tsp garlic salt.

1/4 tsp pepper
Directions:
Directions:
Preheat oven to 400

Spray cut sides of squash with olive oil and a little fresh cracked salt and pepper, then place cut sides down in a baking dish.

Bake 30-40 minutes in the preheated oven, or until a fork easily separate to be easily handled.

Meanwhile whisk together almond milk or regular milk and flour in a saucepan on medium low heat until smooth and thickened, remove from heat and stir in garlic salt, pepper and cheese.

Stir cheese sauce in with the spaghetti squash noodles, sprinkle additional shredded cheese on top if desired. Return spaghetti squash boats to oven for 10 additional minutes. Or until squash texture is as desired.

Serve hot, refrigerate leftovers in airtight container for up to one week.

 

 

 

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