My Squack’n Cheese Comfort Food Recipe
October is all about simple, comfort foods that are just good, ‘clean’ fun.
I hope that you have had a chance to download and check out my first ever eBook, “Top 5 Desserts”, featuring the 5 most raved about no dairy, no flour, no refined sugar desserts from Recipes of My Home. This book is for the whole family – ice cream, cake in a cup, lemon tart, strawberry pie AND chocolate coconut balls!
Just in case you haven’t, download it here. It’s Free and you don’t even need to share your email. My mission is to spread the word about #realfoodistheingredient. Although it would be great if you followed Recipes of My Home (just fill in the pop up form in the bottom right corner of your screen) as I have a lot more great gifts and ideas coming soon.
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Once you have the eBook in your hand, you can make a delicious dessert to go with your Squack ‘n Cheese. As far as I am concerned, dessert is always in style and on the menu, especially when it has no refined sugar, flour or dairy. I know that you will find a dessert or five you will love.
In the mean time, I have been busy testing simple, nourishing recipes over the last little while and posting some pictures on Instagram. It is now time to serve up the recipes.
Squack ‘n Cheese is my version of Macaroni and Cheese, which I love and used to gobble by the box slathered with ketchup.
Roasted spaghetti squash keeps well when refrigerated for up to a week, or frozen for up to 3 months. This means that you can make the spaghetti squash ahead of time and use it as needed for a quick, healthy supper any time of the week. Heat and serve – it doesn’t get any easier then that.
1 medium spaghetti squash
1/2 cup water
1/2 cup nutritional yeast (available at your local health food store in the bulk bins)
pinch of fine sea salt
1 teaspoon of olive or avocado oil
2 to 3 Brazil nuts
Add your favorite topping
A video is worth a thousand words. I really like this 4.5 minute video on how to roast a spaghetti squash and get those ‘noodles’ onto your plate. It is well worth watching.
- Preheat the oven to 400°F: Preheat the oven while you prep the squash.
- Slice the squash in half: Use a chef’s knife to cut the spaghetti squash lengthwise from stem to tail.
- Scoop out the seeds: Use a soup spoon to scrape out the seeds and stringy bits of flesh from inside the squash. Why not roast the seeds for a healthy snack.
- Place the squash in a roasting pan: Place the squash halves cut-side down in a roasting pan.
- Pour in a little water (optional): Pour a little water in the pan, enough to cover the bottom. Your squash will roast just fine without it – the water helps the squash steam and become more tender.
- Cook the squash for 30 to 45 minutes: Transfer the squash to the oven and cook for 30 to 45 minutes. Smaller squash will cook more quickly than larger squash. Check the squash after 30 minutes.
- The squash is done when tender: The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. Taste it – if the noodles are still a bit crunchy for your taste, put the squash back in the oven for another 15 to 20 minutes.
- Scrape out the squash: Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally — rake your fork in the same direction as the strands to make the longest “noodles.”
- Serve the squash: Serve the squash immediately or let it cool before freezing it.
- Dress it up: drizzle with avocado oil or olive oil, sprinkle on nutritional yeast and salt, combine. Finish off by grating Brazil nuts over top. I like to use grated Brazil nuts as ‘cheese’. Or, whip up and serve with some Hummus to give it that extra ‘cheesy’ taste and texture.
- Add your favorite topping. Try this Bruschetta or even this Salsa.
Please Enjoy and let me know how yours turned out.