Southwest “Cheesy” Spaghetti Squash

I’m not even sure how to explain how this dish came about and I’m not even sure how to name it. It’s what happens when you have a whole lot of food but nothing at the same time and you are trying to throw dinner together. If I listened to my husband it would be called Southwest Style Un Cheesy Un Pasta, or Southwest No Mac No Cheese, or one of other weird names. It was so good though I wasn’t going to let that stop me from posting it. Instead of focusing on what isn’t in this dish, no dairy, no gluten, no meat (well unless you want to add a meat protein we made it with Chicken Free Chicken Strips, aka tofu but that is a whole other conversation with my husband) I would like to focus on what is in this dish, flavor and nutrition. So what is it, it is a spaghetti squash “pasta” topped with a “cheesy” nutritional yeast sauce, sautéed peppers and onions, optional protein (which we used the chicken free chicken), and optional salsa and avocado toppings. So lots of veggies, nutritional yeast is full of B12 and a complete protein, protein, and flavor. Oh yes I noticed I said flavor twice, it just really hit the spot! Think of it as a wholefood version of mexican mac n cheese? However you have to think about it or twist it it works that’s all I can say, weird wacky wholefood Wednesday winner of a dinner!

Southwest “Cheesy” Spaghetti Squash

Makes 4 servings

1 large spaghetti squash (about 3lb)

1 red bell pepper, thinly sliced

1/4 red onion, thinly sliced

1c unsweetened unflavored almond milk

1/2c nutritional yeast

1 TBSP extra virgin olive oil, additional for cooking onions and peppers (I used coconut or olive oil spray for this)

1 TBSP all purpose flour

1 tsp Dejon mustard

1/4 tsp granulated garlic/ garlic powder

1/4 tsp onion powder

sea salt and black pepper to taste

1-12oz pkg Beyond Meat Chicken Free Grilled Chicken strips diced, or 4 servings protein of choice cooked, optional

avocado, and salsa, optional toppings

Preheat oven to 450 and line a baking sheet with foil. Slice spaghetti squash in half steam to bottom and remove seeds. Place squash cut side down and bake 30-40 minutes. Remove squash and set it aside until it is cool enough to handle. Spray a medium skillet with oil or add a little olive oil, heat over medium. When pan is hot sauté onions and peppers, adding protein if using at the end just to warm up. Turn veggies to low to keep warm. Scrap the spaghetti squash onto the foil lined pan or place in a large bowl. While the veggies are cooking heat 1 tablespoon of oil in a saucepan. In a bowl or measuring cup whisk together milk and flour. Whisk milk mixture, nutritional yeast, mustard, garlic, and onion into the pan with oil over medium heat. Cooking for a couple of minutes until it gets thick. Season with sea salt to desired taste, or add about 1/2 a teaspoon and let others season additionally as desired. Pour cheese sauce over spaghetti squash or add it to the pan if it is large enough and toss to coat. Plate cheesy spaghetti squash and top with veggie mixture. Serve with avocado, salsa, or optional toppings of choice. Enjoy!