I know, I know, I am way late jumping on the spaghetti squash train! I Have no idea why I waited so long to try it because after making this dish, I am officially hooked!!! A couple months ago I gave a try to zucchini noodles, they were good but got too soft too quickly. I love that the spaghetti squash stays “al dente” and it was so easy to cook! I made this Spaghetti Squash “Mac” & Cheese just like i’d make a hearty mac and cheese… simple cheese sauce, broccoli, some ground beef {our chicken to lighten it up} and a little breadcrumb to crisp the top.  Look, I’m 100% Italian and LOVE pasta but lets be honest, not the healthiest thing to eat and this was a great substitute! All the cheesy goodness, a lot less carbs and calories! I can’t wait to try spaghetti squash in different ways! 

When I originally posted on LFK FB page that I was going to be making spaghetti squash I got a great tip from one of my lovely readers. They gave me a heads up that spaghetti squash can be watery and to keep that in mind when cooking with it. AWESOME tip! Heres what I did for the squash… After I cooked the squash in boiling water and pulled out the inside with a fork, I placed the squash onto some paper towels and more on top of the mound to soak up any excess water. Another way I avoided the watery “mac” & cheese was to make just enough sauce to coat everything because unlike pasta, the squash will not be soaking up the sauce.

There are several steps to making this dish but none are very difficult and its all worth it in the end!

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