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.
Cut the spaghetti squash down the middle lengthwise. Put on a baking sheet. Drizzle with olive oil and season with sea salt and fresh ground black pepper.
Bake in the oven for 1 hour, or until fork tender.
While the squash is baking, steam the broccoli until fork tender. Remove from heat and set aside.
When squash is cooked remove from oven. Use a spoon to remove the seeds and center, leaving the flesh of the squash.
Now take a fork and gently shred the rest of the squash. As you pull with the fork the squash should shred into spaghetti like strings. Shred the two squash halves. Place the spaghetti in a bowl and set aside.
Heat 1/2 cup of milk over medium high heat. Add the cheese to the milk and whisk until it is completely melted. Once cheese is melted add the Greek yogurt, onion powder, garlic powder, salt and pepper. Whisk until yogurt is melted and sauce is creamy.
Remove from heat and stir in spaghetti squash and broccoli. Spoon into a bowl and serve immediately.