One of the biggest challenges many people face when transitioning to a healthy – Real Food lifestyle is missing their favorite boxed convince foods. I’ve created an amazing Healthy version of Hamburger Helper, that will fool even your pickiest of eaters using all real food ingredients!
While I didn’t grow up eating hamburger helper, I ate TONS of it while I was in college and after I was first married. Yes I liked it – I was quick, cheap & tasty. However it’s been YEARS since I’ve had it and thought it would be a great dish to reincorporate into our dinner rotation – only made from scratch with healthy real food ingredients. And one stop further made with spaghetti squash instead of pasta! But it would also be awesome with a gluten free elbow pasta if that’s what your family would prefer.
You’ll notice there’s just one unusual ingredient in the recipe, Nutritional Yeast (buy HERE). It is what gives this dish the overly-cheesy flavor that replicates the cheeseburger macaroni helper we all remember. Although you can make it without, I promise it’s totally better with it. THIS brand of Nutritional Yeast is the only one that I use since it’s GMO & Gluten Free.
- 1 Large Spaghetti Squash
- 1 pound Ground Beef (preferably grass fed/pasture raised)
- 1 small Onion, chopped
- 1 clove of Garlic, pressed or finely chopped
- 2 tablespoons Butter
- 2 tablespoons Arrowroot Starch
- 2 cups Whole Milk, preferably organic & raw
- 2 cups Shredded Cheddar Cheese, preferably organic & raw
- 1 teaspoon Dry Mustard
- Pinch of Crushed Red Pepper
- 2 tablespoons Nutritional Yeast
- Sea Salt & Pepper to taste
- Preheat oven to 350 degrees F
- Cut spaghetti squash in ½ lengthwise and remove seeds
- Place spaghetti squash ½s in a casserole dish, cut side down and bake for 45 min (until fork tender)
- While your spaghetti squash is cooking - in large skillet with sides over medium heat cook ground beef, onion & garlic
- When beef is fully cooked add butter and stir well to combine/melt butter
- Sprinkle arrowroot over meat and cook for about 1 minute
- Add in milk and bring to a simmer
- In small batches, whisk in shredded cheese until all incorporated
- Reduce heat to low and add dry mustard, nutritional yeast and season to taste.
- All to cook over low until thickened. (use additional milk or water to thin if it gets too thick)
- Serve over hot spaghetti squash.
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Most often you will find Hayley in her kitchen, she has always had a passion for food and cooking. She resides with her husband, Ray (and black lab, Hercules) on a 6-acre homestead in rural, southwestern Pennsylvania. Together, they have a beautiful organic garden, raise chickens, forage for wild edibles and look forward to their summertime Sunday evening “mountain rides” in their Jeep.