Spaghetti Squash Mac and Cheese

Ingredients

• 1 large spaghetti squash (4 lbs)
• 3 tbsp butter or coconut oil*
• 3 tbsp whole wheat or spelt flour**
• 2 cups milk of choice (I used unsweetened almond milk)
• 3/4 tsp salt
• 1/2 tsp onion or garlic powder
• Ground black pepper, to taste
• 1 cup (4 oz) any hard cheese, shredded (I used mozzarella)
• Red pepper flakes, to taste

Instructions

• heat up kitchen appliance to 375 F degrees F. Wash squash, cut in 0.5 lengthwise and take away seeds with a spoon. Punch indiscriminately with a fork, place cut facet down on a baking sheet lined with uncolored parchment paper and bake for 40-50 minutes. take away squash from the kitchen appliance, let cool till it’s safe to the bit and separate into strands with a fork. turn over 2” strands exploitation room scissors. Set aside.

• within the meantime, heat up medium pot or dutch kitchen appliance on low-medium heat and soften butter or oil. Whisk in flour till little lumps type. Add milk and keep whisking till swish. Add salt, onion powder and pepper; whisk and let simmer for regarding 3-4 minutes or till sauce has slightly thickened. Add cheese and whisk once more till swish.

• Add squash and blend gently with a spoon to mix. cowl and let squash heat through for regarding five minutes. Serve hot.

source http://recipetocooking.blogspot.com/2019/01/spaghetti-squash-mac-and-cheese.html

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