Spaghetti Squash "Mac" & Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups shredded 2% sharp cheddar8 oz 2 % velveeta2 cups 2% milk1 cup diced onion2 tbs butter1/4 cup wondraSeasoning to taste: salt, pepper, paprika, dry mustard, and onion powder
Bake squash, shred, put aside. Sauté onion in 1 tbs butter in large pot. When onion is clear add second pat of butter and wondra. Make a paste roux. Pour in milk. Cook low until thickened and bubbly. Add 1 cup shredded cheese. Stir until melted. Add velveeta, cut into cubes. Stir until melted. Add seasoning. Add squash. Stir until thick again as squash has water and lacks starch, so this takes longer than with pasta. Transfer to 13x9 pan and top with remaining shredded cheese and bake at 350 for 50-60 minutes.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SAFFRONMONSOON.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SAFFRONMONSOON.
Nutritional Info Amount Per Serving
- Calories: 236.9
- Total Fat: 13.3 g
- Cholesterol: 42.6 mg
- Sodium: 699.4 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 1.5 g
- Protein: 15.1 g
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