Last night's dinner was a giant experiment and a giant success!
I had a spagetti squash begging to be cooked up and some leftover daiya cheese that needed cooking up.
So, naturally, I tried making: gluten-free, vegan, soy-free, and low carb "mac and cheese"
Spagetti Squash and "cheese"
Roast a spagetti squash: cut (carefully) in half and scoop out seeds. Place cut side down in roasting pan with water and roast at 400º for about 30 minutes or until flakes easily with fork.
After it's cooled slightly, scrape it all out into amazing spagetti like strands and place in sauce pan.
Add daiya shreds. I used a cup of cheddar and mozerella (what I had leftover).
Stir to melt. I added almond milk to help thin it out.
Season to your liking. I used salt, pepper, garlic powder, and italian seasoning.
Really quick, really amazing, really not that bad for you! I might experiment with then baking it off in the oven, but last night I was hungry!