I shared this recipe with Paleo Parents and it was featured on their blog this week! Paleo Parents is a blog written by Stacy and her husband Matt. Stacy is someone I admire because she has been through a weightloss journey and understands the importance of fueling your body with all natural ingredients…oh and maybe because we share the same name.
When I started my Paleo lifestyle journey, I thought I would never have macaroni and cheese again. Needless to say, my mother did tell me, “Never say never”. For those who thought they too could never have Macaroni and Cheese again, welcome to my happy world of Paleo food! I have made this dish for many group parties and people are amazed when they learn the dish is free of gluten and dairy. This recipe does take some time and planning, but the end result will have your taste buds drooling and licking the spoon until the last bite!
My Twice Baked Macaroni and Cheese dish is easy to make! For the noodles, spaghetti squash is baked in the oven and scraped to thin spaghetti shreds. The cheese sauce is created through soaked cashews and nutritional yeast. Soaking cashews can happen two different ways. When on a time crunch and need it done quickly, cashews can soak in bowling water for 10 minutes. I prefer soaking the cashews for a minimum of four hours in room temperature water. Soaking the cashews breaks down the nut and allows it to become creamy when pureed in a blender. The nutritional yeast is not your standard baking yeast. Nutritional yeast is large yellow flakes packed full of vitamin B nutrients. When you combine all the ingredients in a dish and bake them together, those consuming it will not believe it is an all-natural healthy dish!
Twice Baked Macaroni and Cheese
1/8 tsp dry mustard powder
1/8 turmeric powder
1/2 tsp salt
1/2 tsp pepper
2 TBL nutritional yeast
1 tbsp lemon juice
1 cup soaked raw cashews (see notes above)
1/3 cup water from soaked cashews
1 large spaghetti squash
1 lb bacon
1 sweet onion diced
2 tbsp coconut oil
- Preheat oven to 400 degrees
- Slice spaghetti squash in half and scoop out the seeds. Then place squash face down on a cookie sheet and poke a few holes in the skin with a fork. Bake the spaghetti squash until tender, not mush. It should cook for about 30-45 minutes.
- While squash is cooking, place bacon in a skillet and fry over medium heat, allowing each piece to become crispy. Once crispy, remove from the bacon from the heat and crumble into small pieces.
- In the skillet with bacon grease, add the diced onions and allow them to slowly cook and caramelize over medium heat. You will want to stir the onions often to prevent them from burning. Once the onion is caramelized, remove from heat.
- Place cashews, turmeric, nutritional yeast, mustard, lemon juice, salt and pepper in a blender and blend until all items are smooth and creamy.
- Once squash is cooked, remove from oven and scrape the squash with a fork to get long spaghetti strands.
- Adjust oven to 350 degrees.
- Place the spaghetti strands in a 2 qt oven safe dish.
- Pour the cheese sauce from the blender over the spaghetti noodles. Transfer the cooked bacon and caramelized onions in the dish. Gently mix all ingredients together. Do not create a mush.
- Cover the dish and bake in the oven for 20-30 minutes until warm.