Spaghetti Squash “Mac and Cheese”

You can use this mac and cheese as a main dish or a side dish. The spaghetti squash is a wheat free substitute for the pasta.

Ingredients:

• 1 medium spaghetti squash

Ingredients A:

• 1 medium leek, white and light green part – thinly sliced
• 2 cups frozen edamame
• 1 tbsp organic cold pressed coconut oil

Ingredients B:

• 1 tbsp corn starch
• 1 cup almond milk
• Salt and pepper to taste
• 1/2 tsp basil leaves
• 1 cup raw cheese, reserve ¼ cup for garnish

Garnish:

1. Chopped green onion (optional)

Method:

Preparation of the Spaghetti Squash:

1. Preheat oven to 400.
2. Cut spaghetti squash length wise in half. Scrape out the seeds.
3. Place spaghetti squash face down in a large baking dish and bake for 40-60 minutes.
4. Scrape the flesh from the peel; it should flake off easily in strings.
5. Set the squash aside.

Cooking the rest of the ingredients:

1. Mix Ingredients B together in a bowl.
2. Heat a medium size saucepan.
3. Stir-fry Ingredients A together until tender.
4. Stir Ingredients B before pouring into saucepan.
5. Add in spaghetti Squash. Mix well.
6. Pour into a baking dish.
7. Sprinkle the remainder ¼ cup cheese on top.
8. Bake under the broiler until cheese turn golden brown.
9. Top with chopped green onion. Serve.

© Copyright 2014 Michael Lam, M.D. All Rights Reserved.