“You’ll have to pry my mac ‘n’ cheese from my cold dead hands”

Since I’m a senior now, I have spent the last almost 4 years making this very nuanced observation: the point of college is to turn us into functioning grown-ups (it seems like an expensive way to go about things, but anyways…). They can make us have responsibilities, guide us in crafting a persuasive resume, and teach us to nail interviews, but they can’t take our mac ‘n’ cheese from us.

Well, actually, I say they can take the box kind with the powdered cheese that looks like it could be radioactive. It’s really not great for the mind or body – and just between me and you? It doesn’t taste that great. I would argue it’s the idea of mac ‘n’ cheese that makes it palatable. Since our moms aren’t here to make us the homemade kind, what’s an undergrad to do? I present to you: spaghetti squash mac ‘n’ cheese.

If you have yet to be introduced to this magical squash, let me be the first to say: YOU’RE MISSING OUT. I rarely eat pasta anymore because it’s so boring in comparison. Oh, and the health benefits of spaghetti squash? It’s 40 calories per cup (210 for whole wheat pasta) and has zero carbs. Not a one.

A quick trip in the microwave (or oven) turns this chameleon of a vegetable into pasta-like strings. Any recipe you can think of that includes noodles could realistically be altered to include spaghetti squash, so don’t let your imagination stop at mac ‘n’ cheese!

**if you’re feigning something ooey and gooey at lunch, this recipe can be made ahead the night before – just go through all the steps and refrigerate, then bake it the next day and enjoy.

Baked Spaghetti Squash and Cheese

What you’ll need:

5 1/2 C. cooked spaghetti squash (about 1 large squash)

1 tbsp. butter

1 tbsp. olive oil

1/4 C. chopped onion

1/4 C. flour

2 C. skim milk

1 C. fat free broth (veggie or chicken – you can use water instead, just expect less flavor)

8 oz. shredded mild cheddar cheese (1 bag)

1 1/2 C. canned spinach, drained

salt and pepper to taste

Recipe adapted from skinnytaste.com

To prepare the squash: cut it in half length-wise and scoop out the seeds. Place each half guts-side down in a microwave safe dish with about 1 inch of water in the bottom. Microwave on high for 5-7 minutes (or until the insides pull apart easily). Scoop out squash into a bowl and set aside.

For the cheese sauce: (over medium heat) melt the oil and butter in a large saucepan. Add onions and sautee for about 2 minutes. Stir in flour and cook for a few more minutes until onions are evenly coated. Reduce heat to low and slowly the milk and broth (I recommend heating the broth in the microwave before adding). Increase heat to high until the mixture begins to thicken (you’re making a roux! If you’re having a tough time, check out this tutorial). Add a dash of salt and pepper.

Once the sauce is thick, reduce heat to low and add the cheddar cheese – stir until melted. Add the squash and spinach and adjust salt/pepper to taste. Pour mixture into a baking dish.

To Bake: preheat oven to 375° and bake for 20-25 minutes. This recipe makes A LOT, so be prepared for leftovers. Luckily, it’s so good you won’t mind having it around for a few days.

Note: if you notice flavor seems to be lacking, add some garlic salt along with salt and pepper. Also, mushrooms are a great addition!