Happy Saturday! I’m getting a few things done around here today, then tomorrow am running across the Bay Bridge for their 2nd annual Across the Bay 10k. I’m a little nervous because I haven’t run that much lately, but I’m sure it will be fun and will feel good when I’m done! I participated in the run last year as well, check it out here!
Today on the blog I’m sharing the easiest recipe (ever!) This spaghetti squash “mac ‘n cheese” is the perfect meal to make when you’re short on time, and it’s one that kids can easily help with. Creamy, cheesy, and delicious – Such an easy way to sneak those veggies in, too!
You can cook spaghetti squash in the oven or in the microwave. Cut it lengthwise in half, and use a spoon to scoop out the seeds.
After you scoop the seeds out, flip the squash over so the outside is facing up. Fill the pan with a little bit of water, enough so that the bottom of the dish is covered with a thin layer of water.
If you’re roasting it in the oven, cook at 375 degrees for approximately an hour. Cooking times may vary based on the size of your spaghetti squash, so I usually check it periodically.
If you’re baking it in the microwave, cook for 5-10 minutes. Again, the time will vary; I cooked this spaghetti squash in the microwave, and it took 7 or 8 minutes. It’s definitely much quicker in the microwave, but will taste more flavorful when baked in the oven.
While the squash is still hot, use a fork to scoop out the inside. It should loosen into strands as you pull the fork forwards.
Next, stir in 2 wedges of Laughing Cow pepperjack cheese. At only 35 calories each, they add a ton of flavor!
With a sprinkle of parmesan cheese and pepper to enhance the flavor of the laughing cow cheese, this spaghetti squash mac ‘n cheese is ready! So simple, so good!
Hope your weekend is a wonderful one!!
- Have you ever tried spaghetti squash? Favorite ways to make it?