Spaghetti Squash Mac & Cheese

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

Keyword baked Spaghetti Squash Mac and Cheese, dairy-free Spaghetti Squash Mac and Cheese, how to make Spaghetti Squash Mac and Cheese, Spaghetti Squash and Cheese, Spaghetti Squash Mac and Cheese, Spaghetti Squash Mac and Cheese ingredients, spaghetti squash mac and cheese keto, Spaghetti Squash Mac and Cheese recipe, Spaghetti Squash Macaroni and cheese, spaghetti squash recipes, whole30 spaghetti squash mac and cheese

Prep Time 40

Cook Time 20

Total Time 1

Servings -6

Calories 451kcal

Author Althea Brown

Ingredients

For the Spaghetti squash:

1 whole spaghetti squash about 3 lbs
2 tablespoons olive oil
1/2 teaspoon coarse/Kosher salt

For the Cashew Cream:

1 1/2 cups raw cashews
1 cup water (warm)
4 cloves garlic or 1 teaspoon of garlic powder
1 tablespoon nutritional yeast
1/2 a yellow onion or 1 tablespoon of onion powder
1/2 teaspoon table salt

Other Ingredients:

1 teaspoon parsley flakes or 1 tablespoon of freshly chopped parsley
2 eggs
1 teaspoon spicy brown mustard
1/2 teaspoon freshly grated nutmeg optional
1/4 teaspoon smoked paprika used as a garnish
1 tablespoon nutritional yeast used as a garnish

Equipment

Individual Ramekins for baking 4-6 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.
Serve as a side with your favorite protein dishes

Nutrition