I know, I know, I am way late jumping on the spaghetti squash train! I Have no idea why I waited so long to try it because after making this dish, I am officially hooked!!! A couple months ago I gave a try to zucchini noodles, they were good but got too soft too quickly. I love that the spaghetti squash stays “al dente” and it was so easy to cook! I made this Spaghetti Squash “Mac” & Cheese just like i’d make a hearty mac and cheese… simple cheese sauce, broccoli, some ground beef {our chicken to lighten it up} and a little breadcrumb to crisp the top. Look, I’m 100% Italian and LOVE pasta but lets be honest, not the healthiest thing to eat and this was a great substitute! All the cheesy goodness, a lot less carbs and calories! I can’t wait to try spaghetti squash in different ways!
When I originally posted on LFK FB page that I was going to be making spaghetti squash I got a great tip from one of my lovely readers. They gave me a heads up that spaghetti squash can be watery and to keep that in mind when cooking with it. AWESOME tip! Heres what I did for the squash… After I cooked the squash in boiling water and pulled out the inside with a fork, I placed the squash onto some paper towels and more on top of the mound to soak up any excess water. Another way I avoided the watery “mac” & cheese was to make just enough sauce to coat everything because unlike pasta, the squash will not be soaking up the sauce.
There are several steps to making this dish but none are very difficult and its all worth it in the end!
Ingredients
- 4 medium sized spaghetti squash, cut in half and seeds removed
- 2 broccoli crowns, cut into florets
- 1 lb lean ground beef or ground chicken
- 3 Tbsp butter
- 4 Tbsp flour + more for dusting
- 3/4 lb cheddar, small cubes, divided
- 2 cups low fat milk
- 1/2 cup vegetable broth
- 1/2 tsp paprika
- 1 tsp garlic powder
- salt & pepper
- 1/2 cup seasoned breadcrumbs
Instructions
- Bring a pot of water up to a boil. Place the squash halves into the water and boil for about 20-25 minutes. Drain and allow to cool.
- Toss the broccoli florets into the same pot of water you used for the squash and cook until tender. Drain and place on a paper towel to soak up excess water.
- In a small sauté pan,over medium low heat, add the ground beef and cook until mostly cooked through. While cooking, use a spoon or potato masher to break up the meat. Again, drain and onto a paper towel.
- Lets make that cheesy sauce now! In a medium saucepan, over medium low heat, add in the butter and melt. Whisk in the flour until smooth, cook for a few minutes.
- Add in the milk and broth, continuing to whisk until smooth. Season with salt, pepper, paprika and garlic powder.
- Simmer for about 10 minutes until slightly thickened. Stir in 1/2 lb of the cheddar cheese until melted and smooth. Shut the heat.
- Preheat your oven to 375 degrees.
- While the sauce is simmering your squash should be cooled enough to handle. Using a fork, gently pull out the meat of the squash and place onto paper towels. Pat the top with more paper towels. Remove the paper towels and toss about a 1/4 cup flour with the squash.
- Place the squash, broccoli, meat and sauce into a 9 x 13 baking dish. Stir to coat everything and combine evenly. Top with breadcrumbs and the remaining cheddar.
- Bake for approx 45 minutes until bubbling and golden.
christine
Interesting. I have never boiled spaghetti squash. I’ll have to try that preparation. I have always roasted or even microwaved. I’m such a wimp I have to have the guys in the produce department cut it in half for me, because it’s so hard 🙂 This looks great.