I've never been one to think of spaghetti squash as a pasta substitute, to be honest with you. It may look like spaghetti, but it is not spaghetti! I was thinking of macaroni and cheese today, but of course I could not have macaroni. But I had a spaghetti squash on my counter I needed to cook. So though this is not a substitute for macaroni and cheese, it is a wonderful cheesy casserole side-dish. I like spaghetti squash for what it is... spaghetti squash!
I have been using arrowroot powder to make a white sauce lately. While arrowroot is not low carb, you use less of it to get the same thickening power. Some interesting facts about Arrowroot here and here. I find very little works well to thicken. I only use half of the amount I would use for cornstarch. So to make a white sauce with arrowroot is very simple, tastes like a white sauce, and has less carbs in it than if you used flour or cornstarch. In a casserole it barely adds anything to your carb count. I love it! I love the way it makes sauces taste. It's a little different to use than flour or cornstarch in that you need to be careful not to over cook it. It will lose its thickening if you do. So as soon as your sauce is thick you need to take it away from the heat.
This recipe is so versatile. I am thinking of all kinds of variations I could do with it already. You may come up with some of your own.
CHEESY SKETTI SQUASH CASSEROLE
1 medium spaghetti squash
2 tablespoons butter
1/2 onion -- chopped
1 tablespoon arrowroot powder
1 cup almond milk, unsweetened
1/2 teaspoon italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups fiesta blend shredded cheese -- (or any cheese)
1/4 cup Parmesan cheese
Preheat oven to 375F. Cut Spaghetti squash in half, and place cut side down in a baking pan with about a half inch of water. Bake 40 minutes. Let cool, and remove seeds and strands. Set aside.
In medium saucepan, melt butter and add onions. Stir and fry until onions are clear. Add arrowroot powder and stir and fry for a few seconds, until bubbly. Turn off heat, and very slowly add almond milk, whisking as you do. Stir until thickened.
Add Italian seasoning, garlic powder, salt, and pepper. Add shredded cheese and stir until cheese is melted. Add spaghetti squash and stir together well. Pour into greased 1-quart baking pan and sprinkle Parmesan cheese on top.
Optional: You can toast some low carb bread crumbs in butter and mix with the parmesan cheese and sprinkle on top if desired.
Bake 375F for 30 to 40 minutes or until lightly browned on top.
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6 Servings/Per Serving: 180 Calories; 14g Fat (72.8% calories from fat); 8g Protein; 4g Carbohydrate; trace Dietary Fiber
Variation: Add diced ham and broccoli, or green beans for a main dish. Or any cooked meat and vegetable that you desire. Bake 30 minutes.
Mexican Variation: Add Mexican seasonings, diced green chilies, and nopalitos.