Happy Wednesday! Is this week going superrrr slow for anyone else? I think my mind is on sunshine and the spa..but I still have 2 weeks to go before that can happen. So for now it’s WIAW – and I have an amazing recipe for you at the end Here we go!
Breakfast: Still obsessed with Holly’s Oatmeal Raisin Cookie Baked Oatmeal.
Snack: Apple + PB2
Lunch: Egg White Salad + Pita Chips
Snack: Think Thin Brownie Crunch Bar
Dinner: Baked Mac & Cheese Spaghetti Squash
Dessert: Vanilla Chobani Chunk
My favorite meal of the day was definitely the Spaghetti Squash Mac & Cheese! I kinda sorta ate the entire dish by myself in 3 seatings. Whoops!
Baked Mac & Cheese Spaghetti Squash
- 6 cups cooked spaghetti squash
- 1 tbsp butter
- 1 tbsp earth balance (vegan butter – or use regular butter. I wanted to lighten the recipe)
- 1/4 cup all purpose flour
- 2 cups unsweetened original almond milk
- 1 cup low sodium vegetable broth
- 1 cup Low Moisture Park Skim shredded Mozzarella Cheese
- Salt & Pepper
- 1 tsp smoked paprika
- Roasted Asparagus (1 lb)
- 1/8 cup grated parmesan
- 1/4 cup panko
- Olive Oil cooking spray
- Bake your spaghetti squash. See tutorial here.
- Break your asparagus into 1 inch pieces and roast for 7 minutes (375 degrees, olive oil, salt & pepper – 7 minutes)
- Spray a 9×13 baking dish with Olive Oil spray. Preheat oven to 375° (should be heated from asparagus & spaghetti squash).
- In a large, heavy skillet, melt butter. Add flour and cook over low heat stirring with a whisk.
- Add milk and vegetable broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick. Season with salt and pepper.
- Once it becomes thick, remove from heat, add mozzarella cheese and mix well until cheese is melted.
- Adjust salt and pepper to taste, add cooked spaghetti squash, smoked paprika and asparagus.
- Pour into baking dish. Top with grated parmesan cheese and panko.
- Spray a little more Olive Oil on top.
- Bake for 15-20 minutes, then broil for a few minutes to get the panko golden.