I shared a recipe last week for Healthier Chicken and Waffles from the new cookbook, Joy Bauer Super Food! Today I’m passing along a spaghetti squash recipe from the book that I tweaked a little to suit these cooking from the pantry times. It’s a yummy gluten free mac and cheese that the hubby just loved. I thank Abrams Books for sending me a copy at no charge as part of the Abrams Dinner Party.
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Gluten Free Mac and Cheese with Tuna
Serves 2
- 1 medium spaghetti squash
- salt and pepper
- 3/4 cup milk, nonfat if desired
- 1/4 tsp soy sauce
- 1/4 tsp cayenne
- 1/4 tsp nutmeg
- 1/4 tsp dry mustard
- 1/4 tsp onion powder
- 1 TBS cornstarch
- 1 cup cheddar cheese, lowfat if desired
- 1 can albacore tuna
- 1 TBS butter
- 1/4 cup gluten free panko
- 1 TBS dried parsley
- 1 tsp olive oil
- Preheat oven to 375
- Cut the squash in half and remove seeds. Sprinkle with salt and pepper.
- Bake until the squash is soft and easy to remove with a fork, about 30 minutes.
- Remove from the oven and cool, then use a fork to scrape out the strands. Pat them dry to remove as much moisture as possible.
Make the Cheese Sauce
- In a small saucepan combine 1/2 cup of the milk, the soy sauce, cayenne, nutmeg, mustard, and onion powder. Bring to a simmer over medium heat.
- Mix the cornstarch with the remaining milk. Whisk into the sauce to combine. Continue to stir over medium heat until the sauce starts to thicken. Remove from heat
- Add the cheddar cheese and stir until melted
- Open the tuna, break it up into smaller pieces and add it to the sauce. stir in the butter.
- Mix together the panko, parsley and olive oil.
- Stir the removed spaghetti squash into the cheese sauce
- Spray a baking dish with cooking spray and pour the “mac and cheese” into the dish. Sprinkle with the panko mixture.
- Bake in the preheated oven for about 25 minutes until the breadcrumbs are lightly toasted and the mixture is bubbly.
How Was the Spaghetti Squash Recipe?
According to the hubby, really good. I don’t like spaghetti squash so I ate something else. He is a big fan and that is a good thing since he grew a LOT of them last year. They are holding well and I am learning how to cook with them so that is good too. Since this recipe is gluten free it does work well for folks that can’t have wheat.
If you are one who prefers traditional pasta, check out my Angel Hair Pasta with Tuna recipe. You can either make your own angel hair or pull it together with pantry ingredients.
Gluten Free Mac and Cheese with Tuna
I used Ms. Bauer’s recipe as a starting point but made some changes to suit my hubby’s preferred diet needs at this time.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 2 1x
- Category: Main Dish
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 medium spaghetti squash
- salt and pepper
- 3/4 cup milk, nonfat if desired
- 1/4 tsp soy sauce
- 1/4 tsp cayenne
- 1/4 tsp nutmeg
- 1/4 tsp dry mustard
- 1/4 tsp onion powder
- 1 TBS cornstarch
- 1 cup cheddar cheese, lowfat if desired
- 1 can albacore tuna
- 1 TBS butter
- 1/4 cup gluten free panko
- 1 TBS dried parsley
- 1 tsp olive oil
Instructions
- Preheat oven to 375
- Cut the squash in half and remove seeds. Sprinkle with salt and pepper.
- Bake until the squash is soft and easy to remove with a fork, about 30 minutes.
- Remove from the oven and cool, then use a fork to scrape out the strands. Pat them dry to remove as much moisture as possible.
Make the Cheese Sauce
- In a small saucepan combine 1/2 cup of the milk, the soy sauce, cayenne, nutmeg, mustard, and onion powder. Bring to a simmer over medium heat.
- Mix the cornstarch with the remaining milk. Whisk into the sauce to combine. Continue to stir over medium heat until the sauce starts to thicken. Remove from heat
- Add the cheddar cheese and stir until melted
- Open the tuna, break it up into smaller pieces and add it to the sauce. stir in the butter.
- Mix together the panko, parsley and olive oil.
- Stir the removed spaghetti squash into the cheese sauce
- Spray a baking dish with cooking spray and pour the “mac and cheese” into the dish. Sprinkle with the panko mixture.
- Bake in the preheated oven for about 25 minutes until the breadcrumbs are lightly toasted and the mixture is bubbly.
Notes
Prep time includes cook time for the spaghetti squash
Keywords: gluten free mac and cheese, spaghetti squash, gluten free
