Have you ever had the wonderfulness that is Spaghetti Squash? Well its in season and its fabulous! This stuff comes in at 25 calories a serving with 4g carbs (psst! its great used at spaghetti too!) I used some this week to cure my hankering for comfort food and it worked baby! I just used what I had in the pantry, but you can certainly improvise; just make sure that the sauce to "noodle" ratio is right b/c the squash doesn't soak up the sauce like real mac and cheese.
Ingredients
1 spaghetti squash
2 cups chicken broth
2 tablespoons butter
3 tablespoons flour
1 teaspoon salt
Black Pepper
pinch of Cayenne (optional)
Dill weed to taste (optional)
4 oz of cream cheese
1 cup jack cheese (or anything you have on hand)
Cut the squash down the center, this is not super easy so be careful! Bake squash halves face down on a buttered baking sheet at 375 for thirty-five minutes. In a medium sauce pan over medium heat, melt butter, whisking in salt and flour, then the chicken broth, for at least five minutes, until it is smooth and thick with little bubbles around the sides of the pot. Then add your cream cheese, mix until smooth.
When the squash is cool enough to handle (but not too cold to hold) strip it of its flesh, scraping with a fork, and deposit the spaghetti-textured stuff into a large bowl. Stir in the liquid and add a dash of black pepper. Transfer to a buttered baking dish, top with grated cheese and bake for thirty minutes.
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