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Spaghetti Squash and ‘Cheese’

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Goodbye macaroni and hello spaghetti squash! Not only are we swapping out high carbohydrate, high glycemic pasta but we are replacing that with vegetables! It’s any Dietitians dream. Top your spaghetti squash with the creamy sauce in this recipe and you will be loving your veggies like you never have before! Top with a lean source of protein like shrimp, organic chicken, or tofu to make it a complete meal!

Macaroni and cheese is a popular staple in many American families although the idea of it has evolved from a high-fat, high-carb homemade meal with pasta and home cooked cheese sauce to a box of processed Kraft Mac and Cheese. We’ve gotten so lazy in the kitchen that people now opt for the plastic microwavable version because it takes too much time to boil water and cook the pasta faces of Sponge Bob Square Pants on the stove! Can you say food crisis!?

Help your kids (or yourself, if you are like me and don’t have kids!) redefine mac and cheese, for the better! This recipe is filled with vegetables, spices and herbs to make the mac and cheese experience even more flavorful and of course, nutritious!

Spaghetti Squash and 'Cheese' Spaghetti Squash and 'Cheese' Spaghetti Squash and 'Cheese'