March 7, 2017, USA Today published an article titled Cheese is so addictive, one doctor calls it 'dairy crack'. I 100% believe it. There is something about cheese when it's listed on a menu. A gleam in one's eye. The giddiness inside.
My relationship with cheese is complicated. When I was young whether my grandma was visiting our home or my family was visiting hers, she'd cook delicious food for us. Every single meal. Most contained cheese. One of the favorites was her fried macaroni and cheese. Nothing fancy but she made it with love. The crispy noodles mixed with creamy cheese was on another level for a nine-year-olds palette. I've mimicked the recipe, but it's not the same. It's not my grandma's.
I decided to create my own.
Soy-free. Lactose-free. Vegetarian-friendly. No noodles.
What the heck is it?
Cheesy Spaghetti Squash Bake.
Activate watering of the mouth.
Spaghetti Squash. Cheese. Basil.
The trifecta of awesomeness.
As I've stated in a previous recipe I cook the squash the night before, The Foolproof, Step-by-Step Guide to Cooking Spaghetti Squash, I add a few cloves of garlic and fresh basil for aromatics.
The end result is cheesy goodness.
1 large spaghetti squash
3 tbsp of Earth Balance Soy-free butter
3 tbsp of ap flour or your flour of choice
2 cups of coconut milk (I use VitaCoco Original)
1 tablespoon of Thai Kitchen Organic Coconut Cream
A handful of fresh basil leaves
3/4 tbsp CampMIX or create your mixture of garlic salt, salt, garlic powder, celery salt, black pepper. I recommend tasting as you go.
1 block of Cabot Farmhouse Reserve Cheddar (Shred the entire block)
Preheat oven to 390.
In a medium saucepan or cast iron pot on low-medium heat melt the butter. Whisk in flour until small lumps form. Add coconut milk and continue to whisk until smooth. Add seasonings salt, basil, whisk and simmer for about 2 minutes or until sauce has slightly thickened. Add the cheese and whisk until smooth.
Add spaghetti squash. Stir and blend carefully.
In an 8x8 Pyrex dish pour in the cheesy awesomeness. A 10" cast iron pan is also an option.
I have an electric oven--miss our gas oven--I cook the squash for 5-7 minutes. Then I switch to broil on high. Check every couple of minutes until golden brown.
This entire dish is 5-6 servings depending on the portion size your spouse or children dish out. My husband dishes heavy.
The leftovers are perfect to fry up the next day. Too bad I never have any leftovers which I guess is a compliment.
Now go make this dish and make it your own.