3 Cheese Spaghetti Squash

3 cheese spaghetti squash-01

I know for many of you, when switching to a REAL FOOD lifestyle there are foods, like mac-n-cheese, that you and your family may miss. Don’t feel like everything is off limits, be creative and try out real food recipes, you’ll be shocked how much better they taste than their processed junk counterparts!

This post isn’t really about spaghetti squash, as much as it is about my 3 cheese sauce. I’ve been making it for about 2 years and it seriously can’t be easier.. It’s a really versatile sauce you can use on so many things – great for Broccoli & Cheese Baked Potatoes, Thin it or for a cheesy soup, add some taco seasoning & hot peppers for nacho cheese, the ideas are endless!

Before we get into the cheese sauce, I want to share how I make my spaghetti squash.. preheat your oven to 400 degrees F, cut your spaghetti squash lengthwise, scoop out the seedy stuff and just leave the squash. Rub inside the squash with fat (coconut oil, lard, tallow, butter, etc) and season (sea salt, pepper, garlic powder). Bake in a 9×13 pan, cut side down, uncovered for 30+ minutes. Check to see if it’s done by sticking a knife through the skin, you want it to be al dente, not all mushy.

3 Cheese Spaghetti Squash
Author: 
 

Ingredients

Instructions
  1. In a medium sauce pan, melt your butter over medium heat
  2. Add in arrowroot powder, whisk together and cook for 1 minute
  3. Pour in your milk and whisk well, turn heat to medium/low
  4. Once your milk is warm and starting to thicken, add your shredded cheese in small batches, whisking to combine
  5. Continue to cook your sauce over low, adding cheese and whisking until smooth
  6. Add additional milk as needed to thin your sauce to your desired consistency
  7. Season with sea salt, white pepper and a pinch of dry mustard powder.
  8. Enjoy over Cooked Spaghetti Squash

 

link
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I only recommend products or services I have personally used myself and trust.

Hayley Ryczek

Hayley Ryczek is a health food blogger at Health Starts in the Kitchen and certified Holistic Health Coach educated by the Institute of Integrative Nutrition. She is passionate about REAL FOOD for optimum health and enjoys creating healthy recipes that she shares on her blog. Hayley resides in southwestern Pennsylvania with her husband, Ray. Together they have a beautiful organic garden, raise heritage breed chickens & turkeys and enjoy foraging for wild mushrooms & other edible treasures.

You may also like...

6 Responses

  1. Danielle Levins says:

    Do you use the whole squash for this cheesy mac recipe, or only half? There is no squash even listed on the recipe, so I didn’t know how much. Thanks for a GREAT recipe though, I’m sure my kids will LOVE this, and me and the hubs as well!

    • Hayley says:

      Hi Danielle – I talk about spaghetti squash above the recipe card… Sorry for the confusion. Spaghetti Squashes vary greatly in size so I can’t say whole or half :) I used a whole medium/large spaghetti squash :)

  2. Christie says:

    Hi! was just wondering where you get the raw cheese? Is there a certain store you find it in? I’m finding that it’s hard to find! thanks!!

  3. Tera Hausmann says:

    Any idea if this can be frozen?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: