• Facebook
  • Instagram
  • Pinterest
  • Twitter

Health Starts in the Kitchen

Helping to Make the World a Healthier Place, One Kitchen at a Time!

  • Recipes
    • Appetizers & Snacks
    • Beverages & Drinks
    • Breads
    • Breakfast
    • Condiments, Sauces & Dressings
    • Desserts, Sweets & Treats
    • Main Dish
    • Pressure Cooker
    • Recipe Round-Ups
    • Soups & Stews
    • Veggies, Side Dishes & Salads
  • Ryczek Homestead
    • Backyard Chickens & Turkeys
    • Foraging & Wild Edibles
    • Organic Gardening
    • Preserving Food (Canning, Drying & Fermenting)
  • Natural Living
    • Essential Oils
    • Natural Beauty
    • Natural Home
    • Natural Pet Care
  • Health & Wellness
  • Resources
    • 100% Pure
    • Beautycounter
    • Butcher Box
    • Grove Collaborative
    • Harvest Right Freeze Dryer
    • Madison Reed
    • RMO Essential Oils
    • Thrive Market
    • Recommended Products & Books
  • My Books
    • Without Grain
    • Fermented Foods at Every Meal
    • Salads Without Grain
    • GF Grab-N-Go’s

3 Cheese Spaghetti Squash

October 29, 2013 Hayley Ryczek 6 Comments

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
    3 Cheese Spaghetti Squash
      Ingredients
      • 1/4pound cheddar cheese, shredded
      • 2tablespoons butter (pasture raised, grass fed)
      • 2tablespoons arrowroot starchor potato starch
      • 1cup whole milkor coconut milk
      • sea salt (real salt)
      • Dry Mustard Powder
      • white pepper
      • Cooked Spaghetti Squash
      Units:
      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

      Condiments, Sauces & Dressings, Recipes, Veggies, Side Dishes & Salads cheese, gluten-free, grain free, healthy, raw milk, real food

      Comments

      1. Danielle Levins says

        November 2, 2013 at 4:10 pm

        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!

        Reply
        • Hayley says

          November 5, 2013 at 6:47 am

          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 🙂

          Reply
      2. Christie says

        November 5, 2013 at 8:04 pm

        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!!

        Reply
        • Hayley says

          November 7, 2013 at 8:18 pm

          Hi Christie – we have several local sources of raw cheese here in SW Pennsylvania… Where are you located?

          Reply
      3. Tera Hausmann says

        November 5, 2013 at 8:26 pm

        Any idea if this can be frozen?

        Reply
        • Hayley says

          November 7, 2013 at 8:17 pm

          I have frozen the cheese sauce separately and it gets a little grainy when you defrost it…

          Reply

      Leave a Reply Cancel reply

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

      Hayley Ryczek heashot
      Hey There! I'm Hayley. I'm so excited you stopped by. Welcome to my kitchen where I'm working to make the world a healthier place, one kitchen at a time! [Read more...]
      • About
      • Media, PR & Advertising
      • Contact Hayley

      Stay in good health! Sign up for my weekly newsletter
      Subscribe to healthy kitchen newsletter

      [instagram-feed]

      essential oils

      Health Starts in the Kitchen © 2018 cutlery icon Design by Deluxe Designs. Hosting by Evenpar Solutions

      ×
      Sign up for my Weekly Newsletter
      Get my recipes delivered right to your inbox!