Whole30 Spaghetti Squash Mac and Cheese
Whole30 mac and cheese recipe made with spaghetti squash, coconut cashew cheese sauce, and grass fed mini hot dogs. A healthy and fun kid friendly paleo lunch of dinner. Makes for easy whole30 meal prep too!
I made this mac and cheese last week and everyone went crazy for it, so I thought I should share how I made it…
Really, it was nothing more than leftovers mixed in a bowl and some of my trending fave grass fed mini hot dogs.
I started with a base of baked spaghetti squash for noodles, topped with cheese sauce (make it here– it’s my alfredo recipe :)), and stirred in some Teton Waters Ranch grass fed hot dogs (I get them here or at Costco!).
Everything about this recipe is easy, kid friendly, and adult friendly too, of course!
How to make mac and cheese
This is the cashew cheese sauce I mixed with a can of full fat canned coconut milk (found here) for the cheese sauce… it’s also the same one I use in my alfredo and meatballs recipe.
Here is the original alfredo spaghetti squash pasta recipe.
Basically, everything is the same except I used hot dogs instead of meatballs.
For the cheese sauce:
- 2 cups roasted cashews raw, or cashew pieces
- 1 1/4 cup water or chicken broth
- 1/4 cup lemon juice from 1 fresh lemon
- 1/4 cup nutritional yeast
- 2 teaspoons minced garlic
- 1 teaspoon sea salt
- add later- 1 can full fat canned coconut milk
Puree all ingredients together in food processor or high powered blender for 3-5 minutes until completely smooth, then add 1 can full fat canned coconut milk and heat in a sauce pan until warm.
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles). Then scrape the meat (noodles) from the squash with a large fork or spoon.
Once cooked, mix the noodles with the cheese sauce, and bake some mini grass fed hot dogs then add to the mac and cheese!
Done.
Yumo!
This recipe format was unconventional at best, but I hope you enjoy this easy healthy mac and cheese rendition!
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is there a way for me to substitute the nutritional yeast? also, could I use regular coconut milk instead of the full fat? I am a college student cooking for just myself so I don’t want to buy that stuff if not needed.
Hi Kiara, you can sub nutritional yeast for regular cheese or leave it out- it will change the flavor though. And I suggest using only full fat canned coconut milk or cream.
Can you please add coconut milk to the list of necessary ingredients? I have made this SO many times and have forgotten the coconut milk SO many times.
Hi Danielle, thank you so much for that feedback! I just adjusted it. I really appreciate your suggestion! Happy cooking. 🙂
I am unable to see the recipe. It is blocked by an advertisement.
Hi Lila, sorry to hear that! Here it is: For the cheese sauce:
2 cups roasted cashews raw, or cashew pieces
1 1/4 cup water or chicken broth
1/4 cup lemon juice from 1 fresh lemon
1/4 cup nutritional yeast
2 teaspoons minced garlic
1 teaspoon sea salt
add later- 1 can full fat canned coconut milk
Puree all ingredients together in food processor or high powered blender for 3-5 minutes until completely smooth, then add 1 can full fat canned coconut milk and heat in a sauce pan until warm.
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles). Then scrape the meat (noodles) from the squash with a large fork or spoon.
Once cooked, mix the noodles with the cheese sauce, and bake some mini grass fed hot dogs then add to the mac and cheese!
I cannot see the recipe due to the advertising blocking. How many spaghetti squashes?
For the cheese sauce:
2 cups roasted cashews raw, or cashew pieces
1 1/4 cup water or chicken broth
1/4 cup lemon juice from 1 fresh lemon
1/4 cup nutritional yeast
2 teaspoons minced garlic
1 teaspoon sea salt
add later- 1 can full fat canned coconut milk
Puree all ingredients together in food processor or high powered blender for 3-5 minutes until completely smooth, then add 1 can full fat canned coconut milk and heat in a sauce pan until warm.
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles). Then scrape the meat (noodles) from the squash with a large fork or spoon.
Once cooked, mix the noodles with the cheese sauce, and bake some mini grass fed hot dogs then add to the mac and cheese!