Kid’s Squash Cheese
This recipe is such a hit with kids. It tastes like Mac n’ Cheese, yet the base is Spaghetti Squash, which is a great way to incorporate more vegetables into your family’s diet. We highly recommend purchasing grass-fed cheese, if possible. Cows that graze on grass, produce milk that has increased fat-soluable vitamins, which are so important for growing children.Though this recipe was designed to please the palate of little ones, big kids like it too! If you are feeding a finicky eater, feel free to leave off the Roma tomatoes.
5 cups cooked spaghetti squash *
3 tbsp butter
1/2 cup grass-fed cream
1 1/2 tsp sea salt
3/4 tsp black pepper
1 1/2 cup shredded grass-fed white cheddar cheese
1 cup homemade sourdough breadcrumbs
1/2 cup finely grated Parmesan
2 Roma tomatoes, 1/8" thinly sliced
2 tsp extra virgin olive oil
- Preheat oven to 350˚.
- In a medium bowl, add spaghetti squash and set aside.
- Set aside an 8 x 11 inch glass baking dish.
- In a small pot, over medium heat, warm the: butter, cream, 1 tsp sea salt, 1/2 tsp pepper, cayenne and nutmeg, stirring occasionally. Use caution not to scald the cream.
- When very lightly simmering, add white cheddar cheese, stirring constantly until melted. Remove from heat.
- Pour cheese sauce over spaghetti squash and stir to combine.
- Pour the squash mixture into the glass pan and spread evenly with a spatula.
- In a small bowl, combine breadcrumbs, Parmesan and remaining salt and pepper. Toss with fingers to combine and spread evenly across the top of the cheesy squash.
- In three even & slightly overlapping layers, arrange sliced tomatoes on top of breadcrumbs.
- Evenly drizzle olive oil across the top of the casserole to brown the top of the dish.
- Bake for 50 minutes; tomatoes will be roasted and visible breadcrumbs will be toasted.
- Rest for 5 minutes and serve warm.
* To bake squash, preheat oven to 400˚. Locate either a roasting pan with a rack or a cookie sheet with a rack set inside of it. Cut the spaghetti squash from vine stump to butt-end. With a spoon, scoop out the seeds. Place squash on the rack, cut-side down, and fill pan with water until almost reaching the rack. Prick the skin of the squash with a fork 10 times each. Place squash in the hot oven for 1 hour, skin should be pierce-able with slight effort and the flesh under the skin should receive the fork nicely. Skins may be browned. It is important not to overcook the squash.
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