Mac & Cheese Spaghetti Squash
1/2 Tbsp flour
salt & pepper
1/4 cup milk (1%)
1/4 cup Tex Mex blend shredded cheese
1 1/2 cups spaghetti squash, cooked
1 slice green pepper, finely diced
1 green onion, finely diced
1 Tbsp frozen peas
1 Tbsp Parmesan cheese, shredded
Preheat oven to 350. Spray a small casserole dish with cooking spray. Set aside.
In a small saucepan, over medium heat, whisk together flour and salt & pepper. Slowly whisk in milk until smooth. Cook and stir until thickened. Remove from heat and stir in Tex-Mex cheese until melted and smooth.
In a bowl, stir the cheese sauce into the cooked spaghetti squash until well combined. Spread in prepared casserole dish.
Sprinkle with the green pepper, onion, peas, and Parmesan cheese.
Bake at 350 for about 20 minutes, until cheese is melted and squash is heated through.
Remove from heat and enjoy the entire dish for 220 calories, 9 fat, 20 carbs, and 17 protein.
I understand that I am hyping this up and that usually just sets people up for disappointment.
BUT... I just cannot hide my excitement for this dish.
Without it actually being macaroni and cheese it is almost like macaroni and cheese. I know you are not going to fool anyone into thinking it's pasta but, if you are trying to do the whole "eat healthier" thing, you will be able to satisfy those pasta cravings.
Well, it worked for me anyway!
UPDATE: Loooooook, peas! So much better with peas. :)