I?ve been feeling quite sluggish lately due to all the binge eating I?ve been doing over the hibernation season. I?m sure a large majority of you will agree you feel the same. With it being Recovery Month at The Main, I?m happy I was able to explore a healthier variation to a recipe. I took mac ?n cheese and spaghetti to whole other level. I made a gluten-free, carb-free and vegetarian dish called Cheesy Baked Spaghetti Squash. It?s cheesy. It?s gooey. And it?s surprisingly healthy!
Loving food to the extent that I do, you tend to develop quite a ?few ?food vices?. One of my biggest guilty pleasures? Cheese. I fucking love cheese to no end. Put cheese on anything and it turns to gold. However, cheese isn?t considered ?healthy? unless in moderation, so when my friend sent me this recipe, I was?immediately?drawn to it. It cuts out carbs completely by replacing pasta with squash. Now, if you?ve never tried spaghetti squash and are intimidated by the nature of it, don?t fret. I promise you, it is fucking delicious and although it could never truly replace the real thing, it?s a great alternative. Besides, with all that cheese, you won?t be thinking twice about the spaghetti. The recipe also calls for spinach which makes this meal even better. I won?t get into all the reasons why spinach is good for you. It just fucking is. Look at what it did for Popeye! Okay, maybe not the best example, but you get the idea.
Ingredients
- 5 1/2 cups cooked spaghetti squash (from about 2 small squashes)
- 1 tbsp butter
- 1 tbsp olive oil
- 1/4 cup minced onion
- 1/4 cup flour (use 2 tbsp corn starch for gluten free)
- 2 cups skim milk
- 1 cup fat free chicken broth (vegetable broth for vegetarian)
- 8 oz Sargento 2% reduced fat mild cheddar
- salt and pepper, to taste
- 4 cups (about 4 oz) baby spinach
- 1/8 cup grated parmesan
Step 1
Preheat over to?375?F.
Step 2
Cut??the squash in half lengthwise. With a spoon (or if you?re feeling like getting your fingers dirty, you could always use your hands)?remove?and?discard the?seeds.?Place?the squash on a baking sheet and bake?until tender for about 1 hour. Take them bad boys out of the oven and let cool for 10 minutes or until you can pick them up with your bare hands. I was the dumbass who thought it would be a wise idea to hold them directly out the oven. Stupid Amanda?
Step 3
This is the fun part! Separate?the strands of squash with a fork and place in a medium bowl. (Be sure to maintain the heat of the oven for later instructions.)
Step 4
Heat?butter and oil in a large saucepan over medium heat.?Add?onions and cook for about 2 minutes.?Stir?in the flour and reduce?heat to low and cook, stirring continually 3-4 minutes. You?ll know it?s done when the flower turns a light brownish colour.?Add?milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick. Aww yee! Be sure to keep whisking for about 2 minutes;?season?with salt and pepper if needed.
Once it becomes thick,?remove?from heat and?add?cheddar cheese. Mix well and watch as it dissolves and becomes a cheesy melted dream.
Step 6
Pour cheese mixture into the bowl with the cooked spaghetti squash. Add baby spinach and stir until the spinach and cheese is distributed evenly. Pour mixture?into a baking dish and sprinkle parmesan cheese on top.?Bake?for 25-30 minutes or until bubbly and golden. Mmmm.
A cheese-tastic masterpiece!
Amanda
This Florida born, Montreal raised, eccentric lady is Amanda; but most people call her Mandz. She's outspoken, swears like a sailor and complains about everything. Her literary and photography background combined with her extreme love for food make for entertaining reads and tantalizing photographs.
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Source: http://www.themainmtl.com/2013/04/24/cheesy-baked-spaghetti-squash-recipe/
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