Spaghetti squash mac and cheese is a lower-carb version of mac and cheese, and so unbelievable tasty. Roast the spaghetti squash to al dente, make a quick roux, and then add in cheddar cheese, parmesan cheese, frozen peas, and bacon. So delicious.
Ingredients For Spaghetti Squash Mac And Cheese Recipe
6 cup 2 medium large spaghetti squash or about cooked squash
2 tablespoon Olive oil
2 tablespoon Unsalted butter
0.5 Large onion diced
3 Cloves garlic minced
3 tablespoon Flour
1 cup Chicken
1 cup 1% milk
As required Kosher salt and pepper to taste
flakes Red pepper flakes to taste
8 ounce Shredded sharp cheddar cheese
0.75 cup Shredded parmesan cheese
2 cup Frozen peas
6 Slices bacon cooked and chopped
Nutrition value
290
calories per serving
12 g Fat22 g Protein21 g Carbs5 g FiberOther
Current Totals
12 g Fat
22 g Protein
21 g Carbs
5 g Fiber
MacroNutrients
Carbs
21 g
Protein
22 g
Fiber
5 g
Fats
Fat
12 g
Vitamins & Minerals
Calcium
457 mg
Iron
2 mg
Vitamin A
171 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
50 mcg
Vitamin B12
0 mcg
Vitamin C
22 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
62 mg
Manganese
1 mg
Phosphorus
360 mg
Selenium
16 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
