Spaghetti Squash Mac and Cheese bring together all the flavors of traditional macaroni and cheese in a wholesome gluten and dairy free recipe. Spaghetti squash is baked in a velvety cashew cream sauce with hints of cracked nutmeg. This Whole30 Compliant and keto friendly dish is the perfect dinner side but is also filling enough to be a main dish.
Course Keto, Paleo, Whole30
Cuisine Wholesome Caribbean
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Prep Time 40 minutesminutes
Cook Time 20 minutesminutes
Total Time 1 hourhour
Servings 4-6
Calories 451kcal
Author Althea Brown
Ingredients
For the Spaghetti squash:
1whole spaghetti squashabout 3 lbs
2tablespoonsolive oil
1/2teaspooncoarse/Kosher salt
For the Cashew Cream:
1 1/2cupsraw cashews
1cupwater (warm)
4clovesgarlic or 1 teaspoon of garlic powder
1tablespoonnutritional yeast
1/2a yellow onion or 1 tablespoon of onion powder
1/2teaspoontable salt
Other Ingredients:
1teaspoonparsley flakes or 1 tablespoon of freshly chopped parsley
2eggs
1teaspoonspicy brown mustard
1/2teaspoonfreshly grated nutmegoptional
1/4teaspoonsmoked paprikaused as a garnish
1tablespoonnutritional yeastused as a garnish
Equipment
Individual Ramekins for baking4-6 depending on size or a casserole baking dish
Sheet pan or cookie sheet
Blender or smoothie blender cup
Large Mixing Bowl
Instructions
Roast the spaghetti squash
Cut the squash in half lengthwise, then remove the guts and the seeds using a spoon. Next rub olive oil over the flesh of the squash then sprinkle with the coarse Kosher salt. Then place face down on a sheet pan or cookie sheet and bake at 350°F for 20-30 minutes (depending on the size of the squash).
Remove from the heat and scoop out the flesh using a fork. The set aside in a large mixing bowl.
Make the Cashew Cream
Add the cashews, warm water and all the other cashew cream ingredients to a blender and blend until a smooth and thick. If the sauce is too thick you may add a tablespoon or two of water and blend until it is a thick but pourable consistency. Then set aside.
Bring the dish together
Preheat oven to 350°F. Then to your roasted squash (in a large mixing bowl) add 2 eggs, the spicy brown mustard, parsley flakes or fresh parsley, freshly grated nutmeg (if using) and cashew cream. Mix together well.
Scoop mixture into greased ramekins for individual servings or into a greased casserole baking dish. Then, dust the top of the mixture with some nutritional yeast, followed by a pinch of smoked paprika.
Bake for 20 minutes if using individual ramekins or for 30-40 minutes if using a casserole dish. Then remove from the oven and allow to cool for 5-10 minutes before serving.