This week I was looking for another twist on my favorite food of all time, mac & cheese! I’ve been eating out more lately, and wanted to have a side dish that will help me get back on track. Spaghetti squash is a great way to sneak your vegetables in, and is soooo easy to prepare it’s very low-carb and gives you a nice boost of protein!
Servings: 4 (1serving = about 1 cup)
Calories per serving: 126 cal
Protein per serving: 11 g
Carbs per serving: 4 g
Ingredients:
1 spaghetti squash
4 oz low-fat cheddar cheese
2 oz mozzarella cheese
¼ cup skim milk
1 tablespoon flour
1 teaspoon paprika
½ teaspoon black pepper
Directions:
1. Prepare spaghetti squash: poke holes into spaghetti squash around diameter. Microwave whole squash for 4-5 mins (makes it easier to cut). Then cut in half. Scoop out seeds from squash, spray insides with olive oil spray, and place on pan. Bake in oven of (375 degrees) face up for 30-40 mins.
2. While squash is cooking, combine cheeses, milk, and spices in a pot over medium heat and whisk well.
3. Remove squash from oven, shred with a fork to make “noodles,” spoon into a bowl. Combine with cheese sauce and enjoy!
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