recipeWEDNESDAY: Spaghetti Squash Mac + Cheese

Spaghetti Squash Mac + Cheese

1 large spaghetti squash

1/2c milk, like hemp, goat or heavy cream

2tbsp gluten-free flour 

1/2c shredded cheese, like petit basque or manchego

1/4tsp minced garlic

sea salt and pepper to taste

Preheat oven to 400 degrees. Cut spaghetti squash length-wise, scoop out seeds. Baste cut sides of squash with olive oil, salt and pepper, then place cut sides down in a baking dish. Bake for about 30-40. Fork apart squash to get out the "noodles". Set aside. Mix milk of your choice and flour in a saucepan on medium heat. Whisk until smooth then remove from heat. Stir in garlic and cheese to cream sauce, divide and pour into both halves of squash. Gently mix to combine "noodles" and sauce. Return to oven for additional 10 minutes.