Who doesn’t like mac & cheese!? I know I do!
I never eat it though.
It’s a combination between being processed junk in a box with chemicals that I can’t even pronounce for ingredients and preservatives, that has convinced me it has lost its charisma of being “mouth-watering-delicious.”
Now that I pay attention to the ingredients in the food (I keep them as simple as possible) that I am eating and how it makes me FEEL, my food rarely comes out of a box! Unless its rice, quinoa or oats. Even then, the ingredients are simple and state “rice”, “quinoa” or “oats”.
Can someone tell me why the heck this is the ingredients for Mac & Cheese in the first place?!
“Enriched macaroni product (wheat flour, niacin, ferrous sulfate [iron], thiaminmononitrate [vitamin b1], riboflavin [vitamin b2], folic acid), cheese sauce mix (whey, milkfat, milk protein concentrate, salt, sodium tripolyphosphate, contains less than 2% of citric acid, lactic acid, sodium phosphate, calcium phosphate”
I’m no scientist but I know the junk isn’t healthy for you! Sorry, not sorry Kraft.
Spaghetti squash is a life saver, and won’t rob you of your calories or rack up the carbs! It’s extremely voluminous and versatile. If you haven’t made spaghetti using lean ground turkey/beef and spaghetti squash, you’re missing out. But that’s a dish for another day. Today, you’re making something cheesy!
I am currently O-B-S-E-S-S-E-D with this dish. Behold… Shrimp Spaghetti Squash ‘Mac & Cheese’!
- 1/2 Spaghetti Squash
Squash can take a while to cook in the oven, but spaghetti squash in particular is easily cooked in the microwave! I cut it in half and put it in for 6-minutes, then take out the seeds and voila! Of course the cooking duration will depend on the heat of your microwave, so just cook the thing!
- Protein of choice
I love shrimp! So I made a Shrimp ‘Mac & Cheese’. This would be really good with chicken too
- 1/2 tablespoon Coconut Oil
- Garlic Salt
- Cayenne Pepper
- 1 serving Low Fat Shredded Parmesan Cheese
- Microwave the squash
- Cook the shrimp in a pan with 1/2 tablespoon coconut oil and garlic salt
- Add the cooked squash into pan with the shrimp to soak up the rest of the coconut oil and get a little crispy (this is key)
- Add in 1 serving of parmesan cheese while in the pan, and a little on top once it’s done cooking.
Now you’re basically a professional chef, so you might as well start your own restaurant!
I’ll be waiting for my invitation to come in and eat free food.