Cheese Sauce Ingredients:
4 ounces cauliflower rough chop
4 ounces skinned potato rough chop
1/2 red bell pepper rough chop
4 cloves garlic
1/4 cup sunflower butter, cashew butter or almond butter unsweetened
1/2 cup nutritional yeast
1 tsp coarse kosher salt
1 tsp garlic powder
2 tsp smoked paprika
Other Ingredients:
1 large spaghetti squash
4 ounces dry macaroni of your choosing I used brown rice pasta cooked according to the package
4 ounces steamed broccoli florets
1/2 cup bread crumbs or chip crumbs or cracker crumbs I used pretzel crumbs
Instructions:
In a saucepan boil cauliflower, potato, bell pepper and garlic about 15 minutes until soft. Drain but retain 1 cup of cooking liquid. Add the vegetables to a blender with the sunflower butter, yeast, salt and about 1/2 of the cooking water to start. Blend until smooth adding more cooking water as needed until you reach the consistency you desire. Taste and add more seasonings as desired. Set aside.
Meanwhile I always microwave my spaghetti squash before cutting to make it easier to cut. So this one was quite large so I microwaved it for about 14 minutes. Then cut it in half and scoop out the seeds. Then place it cut side down on a baking sheet and bake in a 350 degree F oven for about 45 minutes.
Now mix cheese sauce with the cooked pasta and cooked broccoli and add this to the cut spaghetti squash. Top with the crumbs and put back in the 350 degree F. oven for about 15 minutes until crumbs are crunchy and browned.
Enjoy!!!
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