Last year I went through a major squash phase. I mean MAJOR. I was eating winter squash like it was candy. Butternut sprinkled with cinnamon, acorn seasoned with maple syrup, spaghetti drizzled with marinara sauce….oh my!
So, as I was driving home today, a commercial for the Old Spaghetti Factory came on and that sealed the deal. I was having spaghetti tonight!! Then I remembered that I am Paleo now and that my dreams of tortellini, angel hair, elbow and spiral noodles were not for me. Then, I remembered my faithful friend, Mr. Spaghetti Squash!
Paleo Mac N Cheese
1 spaghetti squash, cut lengthwise with seeds removed
1/3 cup lemon juice
1/3 cup nutritional yeast
2 small cloves of garlic
1 teaspoon mustard
1/4 cup nut/seed butter (I used Sunflower Seed Butter, but tahini or almond butter work great!)
salt and pepper to taste
3 tablespoons water
1 tablespoon arrowroot powder (use cornstarch in a pinch)
Pre-heat your oven to 425 degrees. Fill a 9×11 baking dish with 1-2 inches water.
Cut spaghetti squash lengthwise and scrape out the pulp and seeds.
Place cut side down in the water and poke the top flesh with a knife to vent.
Bake for 40 minutes.
Meanwhile….place all sauce ingredients in your blender/processor/Magic Bullet and blend until smooth.
Pour into small saucepan and stir over low/med heat until thick. Set aside.
When squash is done, gently loosen the squash by taking a fork and “combing” the inside of the squash.
Pile it onto a plate or in a bowl and add cheese sauce. Top with fresh ground pepper and dig in!