WIAW – Baked Mac & Cheese Spaghetti Squash

Happy Wednesday! Is this week going superrrr slow for anyone else? I think my mind is on sunshine and the spa..but I still have 2 weeks to go before that can happen. So for now it’s WIAW – and I have an amazing recipe for you at the end 🙂 Here we go!


Breakfast: Still obsessed with Holly’s Oatmeal Raisin Cookie Baked Oatmeal.

photo (14)

Snack: Apple + PB2

photo (12)

Lunch: Egg White Salad + Pita Chips

photo (13)

Snack: Think Thin Brownie Crunch Bar


Dinner: Baked Mac & Cheese Spaghetti Squash


Dessert: Vanilla Chobani Chunk

Mirror and Parfait 009

My favorite meal of the day was definitely the Spaghetti Squash Mac & Cheese! I kinda sorta ate the entire dish by myself in 3 seatings. Whoops!


Baked Mac & Cheese Spaghetti Squash


  • 6 cups cooked spaghetti squash
  • 1 tbsp butter
  • 1 tbsp earth balance (vegan butter – or use regular butter. I wanted to lighten the recipe)
  • 1/4 cup all purpose flour
  • 2 cups unsweetened original almond milk
  • 1 cup low sodium vegetable broth
  • 1 cup Low Moisture Park Skim shredded Mozzarella Cheese
  • Salt & Pepper
  • 1 tsp smoked paprika
  • Roasted Asparagus (1 lb)
  • 1/8 cup grated parmesan
  • 1/4 cup panko
  • Olive Oil cooking spray


  • Bake your spaghetti squash. See tutorial here.
  • Break your asparagus into 1 inch pieces and roast for 7 minutes (375 degrees, olive oil, salt & pepper – 7 minutes)
  • Spray a 9×13 baking dish with Olive Oil spray. Preheat oven to 375° (should be heated from asparagus & spaghetti squash).
  • In a large, heavy skillet, melt butter. Add flour and cook over low heat stirring with a whisk.
  • Add milk and vegetable broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick. Season with salt and pepper.
  • Once it becomes thick, remove from heat, add mozzarella cheese and mix well until cheese is melted.
  • Adjust salt and pepper to taste, add cooked spaghetti squash, smoked paprika and asparagus.
  • Pour into baking dish. Top with grated parmesan cheese and panko.
  • Spray a little more Olive Oil on top.
  • Bake for 15-20 minutes, then broil for a few minutes to get the panko golden.





  1. Yum, love the recipe. For your PB2 butter, how exactly are you making that? How much PB2 and what are you mixing it into, coconut oil? Thanks!

  2. Lift, Sleep, Eat says:

    oh yum all looks so good; that spaghetti squash mac n cheese looks delicious.

  3. This looks delicious! And easy for me to make gluten free with swapping the breadcrumbs…definitely pumped to give this a try. I love spaghetti squash 🙂

  4. Do you have nutritional stats on the spaghetti squash?

  5. Yummm, egg salad. I haven’t had that in SO long!

  6. health advocation says:

    Yummy, I’ve never made spaghetti squash. I’m printing this out to try later this week

  7. Mac & Cheese has always been my favorite food! I will have to try this new version. 🙂 I’m still enjoying the baked oatmeal, too!!

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