The Hermit makes the best macaroni and cheese sauce I have ever tasted. I was first introduced to it’s gloriousness when we started dating. It quickly put the macaroni-and-cheese-made-with-cheese-whiz of my childhood to shame. (Sorry Mom!!)
Over the years I’ve eaten more than my fair share.
As much as I love his version, the older I get, the harder it is to fit into my jeans after eating it. I paired it with cooked spaghetti squash and the results are amazing.
[clickToTweet tweet=”Homemade macaroni and cheese without the guilt? Yes please!” quote=”Homemade macaroni and cheese without the guilt? Yes please!”]
I know what you’re thinking. . .
Can it really be that good? It’s not going to be as good as pasta. You can’t make me eat vegetables!
I’ll admit, the texture isn’t going to be as good as pasta noodles. But honestly? The cheese sauce is so good that you won’t really care.
How to Cook Spaghetti Squash
Spaghetti squash can be intimidating to cook. However, it’s way easier than you think! Start by poking your spaghetti squash with a fork, creating little holes evenly around the squash. Aim for 12-20 pokes with the fork, depending on how big your spaghetti squash is.
Microwave on high for 5 minutes. Your goal is to soften the squash, not cook it.
Remove from the microwave and let rest for 5-10 minutes. Once it’s okay to touch, cut off the ends and split down the middle. Remove the seeds.
Put the squash on a baking sheet and drizzle with the oil of your choice. A sprinkle of salt and pepper is nice, but not necessary.
Bake at 375 degrees Fahrenheit for 45-60 minutes, depending on the size of your squash. You’ll know it’s done when the skin starts to get dark brown or black spots, and the squash easily separates into spaghetti-like strands when scraped with a fork.
That’s it! You’re now ready to add your sauce.
Pin me for later!
Looking for more recipes that use up what you grow in your garden? Follow my “Use it up!” Pinterest board.