I apologize for the delay in posting! It seems life is busy and tomorrow I’m loosing a hour too! That said, don’t forget to turn your clocks ahead a hour tonight.
If you follow me on Instagram, you have seen pictures of this dish because it’s a popular one at our house for dinner and lunch (left-overs). This dish has become one of our favorites and it’s very easy to make. I love prepping this dish on Sunday and baking it on Monday. Let’s just talk about how awesome my Creamy Buffalo Chicken Casserole dish is with only 4 ingredients, yep…cashews, chicken, spaghetti squash and hot sauce. The key ingredient in this dish is the cashews because they create the cream and eliminate the need for dairy.
Soaking cashews can happen two ways. First, you can soak them for 6-8 hours at room temperature. If you can plan ahead, it’s our preferred way. The second way is to bring water to boil and remove from heat. Add in the cashews and allow them to soak for 10 minutes. But really thinking on it, we really do not notice a difference in taste/texture if we soak them all day or quickly. I loved soaked cashews, a few other dishes I make with them are Paleo Queso Dip, Twice Baked Macaroni and Cheese and Paleo Icing.
As a child, I loved Kraft Macaroni and Cheese. This was my mother’s favorite go-to item for babysitters and I certainly never complained about it! However, since going Paleo I have missed cheese noodles. This got my head thinking about creating a safe Paleo macaroni and cheese. One that would not upset my tummy and fuel my body. One of my new favorite activities is to soak cashews. They create a creamy texture, I just wish cashews were cheaper! When soaking cashews make sure you pick up a bag of raw cashews.
Paleo Macaroni and Cheese
1/8 tsp dry mustard
1/8 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
2 TBL nutritional yeast
1/2 lemon juice
3/4 cup soaked raw cashews (soaked for 4 hours)
1/3 cup water from soaked cashews
1 spaghetti squash
1. Preheat oven to 350 degrees
2. Cook whole spaghetti squash in the microwave for 10 minutes. Make sure you poke holes into the squash, otherwise you may have an explosion. Then allow squash to sit for 5 minutes and continue cooking.
3. While squash is cooking, throw all the other ingredients in a blender. Blend until all items are smooth.
4. Once squash in ready, cut in half. Take out the seeds and middle. Then shred spaghetti (I use a fork) into a 2 1/2 quart glass container.
5. Pour the cheese sauce from the blender over the spaghetti noodles. Gently mix the ingredients together. Do not create a mush.
6. Bake in the oven for 10 minutes.
If you want to take this recipe one step further…take four slices of bacon and cook until nice and crisp. Remove bacon from the pan and add in 1 thinly sliced leek in the bacon grease. Allow the onions to cook. Then remove from heat. Crunch up the bacon into small pieces and place in the Macaroni and Cheese bowl, with the leeks. Make sure the bacon and leeks are stirred into the mixture before baking.
*This is great served with Applegate hotdogs. I just found a new nitrate-free chicken brat company at the health food store and served it with my Mac and Cheese today.
Remember: Sharing is caring!If you like this recipe, please share with others (click on a widget below)!!! I watch which recipes get shared the most to decide my creations. FYI: Chocolate is a HUGE favorite ingredient for the Paleo Gone Sassy followers!!