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!

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{ 21 comments… read them below or add one }

Lacey January 27, 2011 at 3:46 am

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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Lauren January 14, 2011 at 4:10 pm

What about the tahini? What do you do with it? Thanks!!!

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HEAB January 14, 2011 at 7:22 pm

Lauren,
Oops – can’t believe I left that out. You just drizzle the tahini on top. Sorry about that!

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Hayley October 21, 2010 at 8:04 am

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!!

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Namaste Gurl October 20, 2010 at 11:55 pm

Ummm, YUMMMMM– I’m so giving this a shot next time I have a spaghetti squash on hand. All my favs–avocado, tahini, squash….

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Deborah October 20, 2010 at 3:11 pm

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?

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HEAB October 20, 2010 at 7:45 pm

Deborah,
Can I come over? 😉

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Stephanie October 20, 2010 at 9:43 am

I was JUST thinking about making spaghetti squash for dinner tonight and you posted this. YUM! Thanks for the recipe :)

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HEAB October 20, 2010 at 9:46 am

Stephanie,
You’re welcome. Enjoy! :)

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Ali Coulson October 20, 2010 at 8:58 am

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!

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HEAB October 20, 2010 at 9:00 am

Ali,
Hope you find some soon – spaghetti squash is one of my favorites! :)

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Felicia October 20, 2010 at 8:53 am

This looks so healthy and delish heab!

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HEAB October 20, 2010 at 8:54 am

Felicia,
It was. Not sure why I don’t make it more often!

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Riss October 8, 2010 at 9:05 pm

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!

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HEAB October 8, 2010 at 9:25 pm

Riss,
Enjoy! One of my favorites. :)

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eatmovelove October 20, 2010 at 9:28 am

Does the yeast need to be “cooked” somehow…or does it just get stirred in or sprinkled in/on recipes?

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HEAB October 20, 2010 at 9:30 am

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!

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Krista (kristastes) October 1, 2010 at 9:39 am

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!

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HEAB October 1, 2010 at 11:45 am

Krista,
You’re welcome. Enjoy! :)

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Susannah May 12, 2010 at 9:12 am

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!

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Ashley March 7, 2010 at 12:06 pm

Whoa. I have GOT to try this!!

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