Mac & Cheese Spaghetti Squash

Indulge with this healthy version of your favorite comfort food! Providing vitamin A and vitamin C, spaghetti squash also contains some of the B vitamins. It's a great source of fiber as well. Thinking of leaving out the nutritional yeast cause you don't have it?! Hold that thought--nutritional yeast is often high in B12 and is a complete protein. It contains other B vitamins, is low in fat and sodium, is free of sugar and gluten, and contains iron. It is often used as an alternative to dairy products because of it's "cheesy" flavor. 

1 spaghetti squash

1/2 cup cheddar cheese 

2 T olive oil 

2 T nutritional yeast

1 t garlic powder

Approximately 1 c broccoli

Preheat oven to 350. Cut spaghetti squash in half. Remove seeds. Lie open side down on oven safe tray or dish. Poke with fork. Bake for 30-40 minutes. Allow to cool.

Using fork, draw out "spaghetti" strands from the squash. Mix with olive oil, garlic, nutritional yeast and cooked broccoli (I microwaved, covered, for about 2 minutes with a small amount of water). Pour back into squash halves and top with cheese. Bake until cheese has melted. 

Spaghetti Squash Stir Fry

Spaghetti Squash Stir Fry! Not gonna lie, this was my first time making stir fry. I love spaghetti squash, I need to eat more veggies, why not get creative with it??

Ingredients

1 cooked Spaghetti squash

2 T. Garlic

1/4 c. Liquid aminos

1/2 c. Apple cider vinegar

1 cup Snap peas

1 cup Broccoli

1 cup Bell pepper

Directions

Cook the spaghetti squash in the microwave by poking it with a fork a few times then cooking for 5 minutes. Let cool. Slice in half and use fork to "pull" strings. Put chopped veggies and squash into frying pan, add garlic, apple cider vinegar, and liquid aminos. Takes about ten minutes to cook, stirring occasionally. 

Did you know Braggs liquid aminos contain16 essential and non-essential amino acids? This means that you won't have to struggle to combine different kinds of proteins. You can add Braggs to anything you are eating to provide a distinct savory, "meaty" flavor while cooking.