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
Ingredients
5-6 lb Bone In Pork Shoulder
Salt and Pepper, to taste
Instructions
- 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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