Carbs: we know them, we love them, we crave them.
Unfortunately, carbs don’t love us the way we love them!
Over time, indulging in carbs too often starts to rapidly pack on the pounds – leaving you with a tight waistband and a sluggish stride in your step.
However, there’s good news for you pasta lovers! What if we told you there was a way you could enjoy your favorite pasta dishes, without the pasta?
They say not all heroes wear capes – in this case, the hero is spaghetti squash!
This yummy mac and cheese recipe replaces the noodles with low carb (and calorie) spaghetti squash.
Interested in learning how to make one of the most decadent dishes healthy? Let’s get cooking!
- 1 Large spaghetti squash
- 1 Teaspoon olive oil
- Sea salt
- Black pepper
- 2 Cups broccoli florets, steamed
- 1 Tablespoon coconut oil
- 1 Tablespoon coconut flour
- 1 Cup coconut milk
- 1 Cup reduced-fat cheddar cheese, shredded
- ½ Cup grated parmesan, plus 1 teaspoon grated Parmesan as optional garnish
- Salt and pepper, to taste
- 1 Teaspoon red pepper flakes, optional garnish
- Preheat oven to 400ºF. Cut the spaghetti squash in half. Scoop out and discard the seeds. Spray the center of both halves of the squash with cooking spray, and place the cut side up on a cookie sheet. Roast until tender when pierced with a knife, about 50 minutes.
- Remove the squash from the oven, and let cool. Once it’s safe to handle, scrape the flesh into a large bowl. Add the steamed broccoli florets to the bowl, and set aside.
- In a large saucepan, melt the coconut oil on medium heat, and whisk in the coconut flour. Add the coconut milk, and whisk quickly. Turn heat down to low, add the cheddar and ½ cup grated Parmesan to the saucepan, and stir until melted. Remove from heat.
- Pour the cheese sauce over the spaghetti squash and broccoli mixture, and toss until all the squash is covered.
- Dish into 4 portions, and top off with the salt and pepper to taste. Add red pepper flakes and extra Parmesan if you wish!