What's For Dinner Wednesday: Gluten Free Four Cheese Portobello and Rosemary Spaghetti Squash Mac and Cheese
Mac and cheese is probably my all-time favorite food. I like all kinds of Mac and cheese. In fact, there was only one kind I can remember not liking in my life. It was a disgustingly over-processed frozen dinner. If the stuff in the blue box wouldn't make me gain 50 pounds, I would eat it for dinner every night! My Mom used to make the best kind when I was little to bring to New Years Day at my Aunt and Uncle's. She made it with shell macaroni, and it was amazing!
I saw a recipe somewhere for Spaghetti Squash Mac and Cheese, and immediately got inspired. I wanted to make a healthier version and make it unique. The original recipe called for just cheddar and Parmesan. I decided to change it up and add asiago and goat cheese. I love adding goat cheese to sauces not only for the flavor, but to add creaminess without a lot of fat. The portobello mushrooms and rosemary go together like PBJ in my book. Do you guys remember the risotto I made with them last year? Still one of my favorite things I've ever made.
This recipe does have full fat Parmesan, Asiago, and goat cheese, but uses reduced fat cheddar, and almond milk instead of heavy cream. The other huge healthy factor is the use of spaghetti squash instead of pasta. It makes a great main dish, or a nice side dish to chicken or pork, IMO.
Here's what you'll need:
- The contents of one large cooked spaghetti squash
- EVOO
- 1 TBSP light butter
- 1 chopped shallot
- 8 slices of portobello mushroom chopped into 1/2 inch pieces
- 1 TBSP minced fresh rosemary
- Splash of GF chicken broth
- 1 cup unsweetened almond milk
- 1 tea GF all purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 cup reduced fat grated cheddar cheese
- 1/4 cup grated asiago cheese
- 1/4 goat cheese
- Salt and pepper
While your spaghetti squash is cooking, heat up a couple of swirls of EVOO around a medium skillet. Sauté the shallot, portobello mushroom, and rosemary for 5-7 minutes, then add a splash of chicken broth to deglaze the pan.
Sprinkle each cheese in while stirring, then add goat cheese and stir until melted. Sauce should pretty thick by this point.
Stir in strands of spaghetti squash until mixed, then salt and pepper to taste. Enjoy!!
I hope you guys like this recipe! If you want to use regular, whole wheat, or gluten free/quinoa pasta instead of spaghetti squash, be my guest! Let me know how it turns out :-).
Happy Trails!
Stacey
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