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Mac & Cheese with Peas, HEAB Style

Ingredients:

  • 1 spaghetti squash
  • 1 TBSP butter (I love KerryGold)
  • 2 TBSP nutritional yeast
  • 1 TBSP tahini
  • 1/2 avocado
  • salt & pepper to taste

Directions:

  • Cut your squash in half and place face up on a foil lined baking sheet.
  • Bake in a 375° degree oven for 50 minutes.
  • Remove from oven and allow to cool for a few minutes.
  • Scrape out the seeds and then scrape the noodle-like flesh away from the skin with a fork and place in a bowl. I usually scrape out the entire squash, and store half in a glass container in the fridge for later.
  • Chop up your butter and mix in with the hot noodles allowing it to melt.
  • Toss buttery noodles with nutritional yeast.
  • Chop up avocado and add to your bowl.
  • Now you have a big bowl of cheesy pasta with “peas”. Top with salt and pepper and enjoy!
4 Comments leave one →
  1. March 7, 2010 12:06 pm

    Whoa. I have GOT to try this!!

  2. Susannah permalink
    May 12, 2010 9:12 am

    I heart spaghetti squash! I will have to try it with avacado to make the “sauce”. Normally I just add butter and herbs, so yummy. Thanks!

Trackbacks

  1. Fancy Schmancy Dinner :-) « Gluten Free Muse
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