Mac and “Cheese”

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Mac and Squeeze recipe

We’ve been reading all about the creepy yellow dyes that Kraft puts into their famous “Kraft Dinner” mac and cheese, ick. We’re thinking instead of petitioning Kraft to remove the dyes- we should just stop eating that boxed hooey all together.

Don’t get us wrong- everyone deserves to enjoy a big ol’ bowl of the ever comforting mac and cheese- but how about, without compromising taste, we try a healthified version?

When we posted this trusty version of the class dish- renamed “Squash and Squeeze” – a few months ago to Facebook, the love poured in.  There just is no denying yourself a bowl of this magic. And so we present- a health “mac and cheese” recipe for you.

Have you tried it ye? Have you made this award winning (okay- we gave it an AwesomeTown award) comfort yet? Share below!

Meghan’s Squash and Squeeze

1 Spaghetti Squash
1 Tbs olive oil

Raw Squeeze Sauce

1/2 cup cashews
1 1/2 cups water
1/3 cup nutritional yeast
1 1/2 Tbs Arrowroot starch (just for thickening)
1/2 lemon, juiced
pinch of dry mustard
pinch of turmeric
1/4 tsp paprika
1 Tbs sesame seeds or tahini
1-2 Tbs miso paste
1 large or 2-3 small cloves of garlic
sea salt to taste

  • Preheat your oven to 400
  • Slice squash in half lengthwise and de-seed
  • Generously rub open side of squash with olive oil and place open side down on parchment lined cookie sheet
  • Place in the oven to bake for 45min.

While squash is baking:

  • Make your cashew milk by blending the water and cashews together well.
  • (If you have a high powered blender skip this step). Strain out the pulp using a nut milk bag or strainer (see this vid for nut milking directions)
  • Put nut milk and remaining ingredients into the blender and blend on high until well blended (again- if you have a weaker blender, or are using a food processor, you may want to mince your garlic first).
  • Heat on low heat just until sauce is warm.
  • When squash is ready, using a fork, scrape out the insides into your bowl. Top with Squeeze sauce and sprinkle with paprika or cayenne.

Additional Options Are Many

  • Sautee some shiitake mushrooms to mix in
  • Dice up some green onion to mix in
  • Pan fry or bake some tamari infused tempeh if you are the type who liked bacon with your mac and cheese
  • Add a little homemade ketchup
  • Serve over salad or whole grain of choice

You might also like to try Pad Thai Wraps, Double Chocolate Cookies or this challenging interview with Chef Boyardee niece.

7 Responses to “Mac and “Cheese””

  1. Anna

    #

    love making spaghetti squash..erm..concoctions. it’s amazing what putting some nut paste/milk, bit of savoury-salty, some yeast, garlic, and citrus can do….i’m terrible at following recipes, but this gives me some more ideas to toss around.

    Which reminds me. i have half a squash that needs to be used up soon

    Reply
  2. Mari

    #

    My son is allergic to cashews. Is there another nut that can be substituted?

    Reply
    • Meghan Telpner

      #

      You could try using hempseeds or sunflower seeds?

      Reply
      • Mari

        #

        Awesome! Thank you!!

        Reply
        • corri75

          #

          Mari, if you try hemp or sunflower seeds, could you please leave a post about the results? I’d love to know how it turns out!

          Reply
  3. Gina

    #

    What if you don’t have Miso paste available?? What else can I use?

    Reply
    • Meghan Telpner

      #

      Likely a little extra salt or tamari- the miso is worth tracking down though- so many delicious uses!

      Reply

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