Hey ya’ll! It’s Monday. If this were a normal school, I would totally be happy because I would have the entire day off for Veteran’s day to study for my advanced nutrition exam that is on Wednesday, but no I have class from 3-9. Go me. In order to cheer myself up, I have decided to share another recipe with ya’ll with some of my favorite ingredients. One is obviously pumpkin. I think pumpkin is one of the greatest things about fall, besides my birthday of course. The other ingredient is spaghetti squash. Ya’ll know I can’t live without my spaghetti squash. Seriously that thing is a staple in my diet. A good one too. So today I have for ya’ll: Pumpkin Mac and Cheese Spaghetti Squash.
Pumpkin Mac and Cheese
1/2 spaghetti squash (if you really don’t like it, you can use regular noodles)
1/2 to 3/4 c of pumpkin (depending on how pumpkiny you want it)
1/4 c of light cream cheese
1/4 c of skim milk
1/3 c of shredded cheese (I used WW Mexican blend)
1/2 tsp minced garlic
1/2 tsp of salt
sprinkle or two of pepper
Turkey bacon and green onions for garnish
1. First you will want to cook your spaghetti squash. I heat my oven to 400, stab my spaghetti squash all over with a knife, and then place in the oven for an hour to an hour and 15 minutes. Then I remove, let it cool, and then split it in half. You only need half of the spaghetti squash or even less than half because it provides a ton of “noodles” for the recipe.
2. Place your noodles in a medium pot and turn the heat on medium low.
3. Add pumpkin, cream cheese, skim milk, shredded cheese, garlic, salt, and pepper to the pot. Continuously stir as the ingredients heat.
3. You want to heat the dish until the cream cheese and shredded cheese has completely melted through. There will be no white chunks in the noodles is when you will be able to tell that it is ready.
4. You can let it sit on low heat while you work on the garnish. Heat a small skillet pan and place two to three slices of turkey bacon on. Cook until crispy. Then chop up into small pieces to place on top of pasta dish.
6. Split into two or three servings depending on how much you want to eat. It is a pretty low calorie recipe since you are using spaghetti squash instead of actual noodles. This way you don’t need to feel as guilty.
7. You can top each bowl with green onions too, which gives it a nice flavor. Enjoy.
This sort of looks like a pile of mush that isn’t appetizing in the least bit. However then you realize it is made with cheese. Who doesn’t love cheese? If you don’t like cheese, we probably can’t be friends. Actually that is a lie because one of my friends is allergic to dairy and I still love him. Anyways this dish is cheesy goodness with a light pumpkin flavor. To get it more pumpkin flavored and less cheese like, you will need to add more pumpkin. I thought it was perfect like this because it was a cold day and I was looking for something warm and filling to bring for my dinner that evening to class. The best part about this dish, besides it being super cheesy, is that it is pretty healthy for you. All the cheese and milk was low fat or fat free. Plus the base of the dish is just a vegetable. That is why I love spaghetti squash. You can create any pasta dish that you want without all the unnecessary calories while still getting a good source of fiber. It is a win-win in my eyes.
Happy Veteran’s day! I’ll be having fun in class all day, so wooo!
What is the best thing you have made with spaghetti squash?
Have you ever used alternative options for noodles?