If you’re new to the low-carb lifestyle and you’re missing pasta-based comfort foods–or even if you’re looking for a lower-calorie alternative to some of your favorite dishes–there’s good news. You don’t have to give up spaghetti bolognese or lasagne. You don’t even have to give up classic mac and cheese. You just need to be a little creative.
The fact is that many traditional pasta dishes also work very well with low-carb, lower-calorie vegetable substitutes such as thinly-sliced or “spiralized” zucchini, eggplant or, as in this case, the seriously underrated spaghetti squash. In spite of its cheesy goodness, this vegetable-based version clocks in at 110 fewer calories than its pasta-based counterpart and contains a mere 6.1 grams of carbs rather than 21+.
Low-Carb Mock Mac & Cheese
- 2 C cooked spaghetti squash (if you’ve never cooked a spaghetti squash, see this recipe for directions)
- 3 ounces American cheese, cut or torn into 1/2 to 3/4-inch pieces
- 3 T heavy whipping cream
- salt and pepper to taste
If the spaghetti squash is cold (if you made it the night before, for instance,) warm it up in the microwave. Cut the squash “spaghetti” strands into inch-long pieces.
In a sauce pan, combine the cream, cheese, and a dash of salt and pepper over low heat. Bring to a very low simmer and, stirring often to prevent sticking, warm until the cheese is melted and combined with the cream and makes a sauce the consistency of thin pancake batter. (If sauce is too thick, add a tablespoon of milk to thin. Sauce will thicken as it cools.)
Pour the sauce over the squash “noodles” and gently fold in till all of the “noodles” are coated with cheese. Add more salt and pepper to taste. Serve hot.