One of my favorite weekly traditions is Girls Night In. A few of my friends from high school get together at one of our houses to cook dinner. We each bring one ingredient and take turns bringing wine and dessert. Eating out can get expensive and this arrangement saves money, gives us time to hangout, and helps us achieve our New Year’s resolution of cooking more often.
This week we made Spaghetti Squash Mac and Cheese. It was so good! One of my friends is gluten-free so we substituted pasta for spaghetti squash. It turned out really well! We modified a recipe from SkinnyTaste and watched Under the Tuscan Sun while we ate. Subsequently, we wanted to pack our bags and move to Tuscany to renovate a home and find love.
- 1 spaghetti squash
- 1 tbsp margarine
- 1 tbsp avocado oil
- 1/4 cup gluten-free flour
- 2 cups skim milk
- 1 cup fat free vegetable broth
- 8 oz Sargento 2% reduced fat mild cheddar
- salt and pepper, to taste
- 4 cups (about 4 oz) chopped onion and sliced cremini mushrooms
- 1/8 cup grated parmesan
Preheat the oven to 375ºF.
Cut the squash in half lengthwise and remove and discard the seed. Place the squash on a baking sheet. Bake until tender (about 1 hour). Separate the strands of squash with a fork and place in a medium bowl. Maintain the oven temperature.
Add milk, gluten-free flour, and vegetable broth and continue whisking, raise the heat to medium-high until it comes to a boil and becomes smooth and thick (about 2 minutes stirring – aka 2 minutes of exercise). Season with salt and pepper. Once it becomes thick, remove from heat, add cheddar cheese, and mix well until the cheese melts.
Adjust salt and pepper to taste, add the cooked spaghetti squash and the mushrooms and onions, pour it into a baking dish and sprinkle parmesan cheese on top. Bake until bubbly and golden (we baked it for 25 to 30 minutes).