Mac & Cheese with Peas, HEAB Style
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Ingredients:
- 1 spaghetti squash
- 1 TBSP butter (I love KerryGold)
- 2 TBSP nutritional yeast
- 1 TBSP tahini
- 1/2 avocado
- salt & pepper to taste
Directions:
- Cut your squash in half and place face up on a foil lined baking sheet.
- Bake in a 375° degree oven for 50 minutes.
- Remove from oven and allow to cool for a few minutes.
- Scrape out the seeds and then scrape the noodle-like flesh away from the skin with a fork and place in a bowl. I usually scrape out the entire squash, and store half in a glass container in the fridge for later.
- Chop up your butter and mix in with the hot noodles allowing it to melt.
- Toss buttery noodles with nutritional yeast.
- Chop up avocado and add to your bowl.
- Add a drizzle of tahini, and now you have a big bowl of cheesy pasta with “peas”. Top with salt and pepper and enjoy!
{ 21 comments }
Whoa. I have GOT to try this!!
I heart spaghetti squash! I will have to try it with avacado to make the “sauce”. Normally I just add butter and herbs, so yummy. Thanks!
I have 4, yes 4 (!!) spaghetti squashes right now from my CSA share — definitely adding this to my plan to attack them all hehe. Thanks Heather!
Krista,
You’re welcome. Enjoy!
Mmmmm… This is going on the menu for this week (maybe even for tomorrow)! I just picked up some nutritional yeast from the farmer’s market yesterday and have been dying to try out a “cheesy” recipe!
Riss,
Enjoy! One of my favorites.
Does the yeast need to be “cooked” somehow…or does it just get stirred in or sprinkled in/on recipes?
Eatmovelove,
No, the nutritional yeast is just for flavor and does not need to be “cooked in”. Simply sprinkle – it has a nutty cheesy taste. Yummy!
This looks so healthy and delish heab!
Felicia,
It was. Not sure why I don’t make it more often!
I’m so desperate to try spaghetti squash, but I’ve not been lucky enough to find any yet. When I do, this will be my first port of call, it looks delicious!
Ali,
Hope you find some soon – spaghetti squash is one of my favorites!
I was JUST thinking about making spaghetti squash for dinner tonight and you posted this. YUM! Thanks for the recipe
Stephanie,
You’re welcome. Enjoy!
I love spaghetti squash with butter and sea salt! And I am having leftovers tonight! Mmmmmm
Also have some leftover butternutnut squash baked with cinnamon/curry/nutmeg…did I mention cinnamon lol?
Deborah,
Can I come over?
Ummm, YUMMMMM– I’m so giving this a shot next time I have a spaghetti squash on hand. All my favs–avocado, tahini, squash….
This is totally making my mouth water…I think when I make this I’m going to add some real peas to it..he he!!
What about the tahini? What do you do with it? Thanks!!!
Lauren,
Oops – can’t believe I left that out. You just drizzle the tahini on top. Sorry about that!
ok i just came across your blog from gill/snax & the city and i’m totally freaking out about this recipe!!! mac & cheese is my most favorite food of all time and i haven’t made it in forever since there doesn’t seem to be a healthy way to make it, or so i thought! i’m for sure trying this asap
if it’s good (which i’m sureee it will be) i think i might love you forever!!!
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