So it is beginning to be fall in Atlanta, where I am house sitting for a friend. It is chilly outside, rainy and dreary. It is the kind of day where you don’t want to go outside, let alone get out of bed. So…in a effort to motivate myself I decided to make some creamy Mac’n Cheese.
I wanted to make a mac’n cheese dish that had all the satisfying creaminess without all the “bad stuff” of the traditional version. I made it with spaghetti squash instead of pasta and added Greek yogurt instead of butter. The result…an amazingly delicious dish that was exactly what i wanted on this dreary day.
It was creamy and delicious. Exactly what I wanted!
Local Ingredient: Spaghetti Squash (purchased at the farmers market).
- I cut the spaghetti squash in half. I drizzled it with olive oil and seasoned it with sea salt and fresh ground black pepper.
- I washed and chopped my broccoli
- Take the roasted spaghetti squash out of the oven. It will be slightly browned and fork tender.
- Spaghetti squash noodles.
- Creamy Sauce
- Creamy Spaghetti Squash Mac n Cheese
5-6 lb Bone In Pork Shoulder
Salt and Pepper, to taste
- Preheat the oven to 250 degrees F. Be sure rack is in middle position.
- Line a rimmed baking sheet with heavy duty aluminum foil
- Season the Pork Shoulder with salt and pepper on all sides.
- Please fat side up on the lined baking sheet.
- Score the fat cap diagonally with a sharp knife.
- Slow roast in preheated oven for 6-7 hours, or until the pork is very firm when poked with a fork. Be sure its on the the middle rack.
- Remove from oven, and tent with aluminium foil, for 15 minutes, or until almost ready to serve.
- Raise oven temperature to 500 degrees F.
- Remove foil tent and place Pork Shoulder back in 500 degree oven. This will crisp the outside and fat.
- Rotate every 5-6 minutes, until fat is blistered.
- Remove from oven and allow to rest another 15 minutes.
- Slice and serve.
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