Twice baked spaghetti squash mac and cheese
Preparing these will have your house smelling divine for hours. Bake, cool, pull and press out the spaghetti squash strands, mix the batter and fry up your fritters! This recipe walks you through each simple step with pictures. Mexican anyone? These are super easy, served in the shell and the instructions make enough for 4 hearty helpings.
Enjoy with a little of your favorite hot sauce, jalapenos or vegan sour cream on top! Mixed with potatoes and seasoning to taste, these little nuggets make a welcome addition to any meal as a side dish or appetizer. A cool cilantro chutney and yogurt dip recipe is included — or experiment with your own! Try experimenting with vegan replacements if you like.
Very easy to make and the results are that it is delicious. I followed the recipe exactly as written and did not change a thing. I will definitely make again! Made this baked spaghetti squash and it was delicious!! I used frozen broccoli instead of spinach in the recipe and it turned out great. Make sure you squeeze all the water from the squash and it makes an excellent baked dish. I would definitely recommend making this and thank you Gina for all your great recipes and this one is definitely a keeper!!
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I made this tonight and it was absolutely delicious!! I added some garlic powder and crushed red pepper flakes to the sauce and also some whole wheat breadcrumbs on top before baking it. I will make this again and again! Pingback: Checking in on my goals and had a serious fangirl moment. Just made this last night! Thanks so much!!
I made this recipe and found it very tasty.. The thing I objected to was how mushy it turned out after mixing. Would be o,k to layer the ingredients? Squash, sauce, spinach, etc, etc!!! I added mushrooms and chicken. Very very tasty and would like to make it again. Great recipie.
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Tastes good. That, I think, is the key to a really really good meal. I added chicken and it was a very satisfying meal. Took the advice of others and only used 1 cup of milk. Thanks Gina. I got 6 SP also, using the new WW freestyle recipe creator online. If I change the servings to 8 instead of 7, it comes out at 4 SP with the reductions but 5 SP with the 2 recipe as written but using 8 servings. Error on my end, I calculated with 4 oz cheese. Should be 8 oz, which changes the points to 6 SP. Sorry for the mistake, I will fix.
This looks so good. Has anyone tried broccoli instead of spinach? Would you have to cook it first? Best tip for spaghetti squash is to cut it into rings width wise, not length wise. Put them on a metal rack on a baking ban. Sprinkle all sides of the squash with salt and let sit for 15 minutes.
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This draws out a lot of the moisture. Wipe down the squash rings with paper towels and then bake while on the rack. Excellent tip. Whenever I try squeezing it, it turns to mush. This is awesomev! My husband grew a boat load of Spaghetti Squash this past summer and my recipe files are slim. Sounds delicious!
Twice Baked Spaghetti Squash “Mac n Cheese”
Thanks for saving the day! Hi Gina! Would it be okay without the roux? OMG this is amazing! We added plain shredded chicken to ours. I wanted to eat the whole pan! It did come out watery, so will try some of the suggestions in the comments for next time, but this is a keeper! Bummer- my spaghetti squash was totally over cooked after one hour — bowl of mush!
I might suggest a note about being careful not to overcook. I will definitely try this another time. It was fabulous and our two year old son went for seconds and thirds! I love the fact that it had spinach and he was eating it as he never does! This will definitely be a repeater recipe! This is one of my favourite recipes. Not chicken breast! Do you have any suggestions? Thank you. Stacey — I have made this several times and have added some cooked ground turkey.
We love it! Plus, I might even purchase the pre-shredded squash from the grocery store to save time. Made this for dinner last night and it was absolutely delicious.
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A few changes I made: I baked the squash ahead of time, put it in a kitchen towel after shredding it, and wrung out a whole bunch of water. I replaced half of the sharp cheddar with grated Swiss. Then, I added some buttered breadcrumbs to the Parmesan topping. I will definitely be making this again; thank you for the great recipe! It did come up slightly watery but before I add the spaghetti squash to the mixture, I squeezed out as much liquid as possible.
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Came out wonderful! Looks delish! Can this be prepped ahead of time and put in the fridge to bake later? Or will that affect the consistency of it? And I like the idea of adding cooked shrimp. Love your website you have awesome recipes that are made with fresh ingredients, thanks for all you hard work! I cut back to 1 cup of milk and still a little saucy but delicious. I also added Tuna to this and it was fabulous.
Peas would be another good addition. Thanks for the recipe. Will definitely make again! Thank you Gina! This is my very favorite of your recipes!