My Momma makes the best baked macaroni & cheese in the universe. Everyone in the family looks forward to it at family gatherings. No one else’s even comes close. This whole “gluten-free” thing can be a challenge sometimes when it comes to adapting recipes. My default changes to her recipe a few weeks ago would’ve consisted of whole wheat macaroni vs. regular. Now that I’m eating a mostly whole foods diet, which my body is already thanking me for… I feel like a million bucks, so I know there’s no going back. What better reason to get creative in the kitchen? This recipe in no way emulates Momma’s recipe, but if you’re in the mood for something cheesy and savory, this one might just do the trick, while also giving your body a healthy does of veggies! 😉
Broccoli & Cheese Spaghetti Squash Casserole
(adapted from this recipe)
- 2 tbsp. Brummel & Brown
- 3 tbsp. garbanzo bean flour
- 1 small chopped onion
- 1 1/2 tsp. Dijon mustard
- 2 heads of broccoli, chopped into medium sized pieces
- 1 1/4 – 1 1/2 C. unsweetened almond milk
- 4 C. cooked spaghetti squash, drained
- 2 C. fat-free cheddar cheese
- 1 tsp. salt
1- Place the chopped broccoli in a pot with a little water and steam for 3-4 minutes, until still firm, but softened and vibrant green.
2- Run the broccoli under cold water to stop it from cooking any longer.
3- Drain well, then pour out onto a cutting board and chop until no large pieces remain. Set aside.
4- Preheat the oven to 350º.
5- In a small pot, melt the butter over medium heat.
6- Add the onion and turn the heat down slightly.
7- Saute for 4-5 minutes until softened before adding the flour and whisking together.
8- Allow the butter, onion and flour mixture to cook for a couple minutes while whisking to prevent it from burning. It should be bubbling and sizzling. Cook for 1-2 min.
9- Whisk the mustard into the mix, and add the milk, mixing well to combine.
10- Cook until the mixture thickens and comes to a boil.
11- Add 2 cups of cheese and mix well. Cook just until the cheese has melted into the sauce then remove from the heat.
12- At this point, you want to add the salt and mix into the sauce well.
13- In a large bowl, combine the already chopped broccoli, spaghetti squash that has previously been cooked and drained to remove as much liquid as possible and the cheese sauce.
14- Mix well & bake for 30-40 minutes.
15- Remove from the oven and cool 5-10 minutes before serving.