Vegan Spaghetti Squash Mac 'n Cheese

This Vegan Spaghetti Squash Mac 'n Cheese is absolutely amazing! The perfect, healthy lunch or dinner. It's also gluten-free, dairy-free, oil-free & paleo.

Course Main Course

Keyword Gluten-Free, Oil-Free, Paleo, Vegan

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 348kcal

Ingredients

1 large spaghetti squash
2 cups broccoli florets

For the cheese sauce:

1.5 cups unsweetened non-dairy milk
4 Tbsp Dijon mustard
2 Tbsp Yellowbird Habañero sauce
2 Tbsp low-sodium soy sauce
3/4 cup nutritional yeast
2 Tbsp coconut flour (or other flour of choice)
1 tsp garlic powder
1 tsp onion powder
Salt & pepper, to taste

Instructions

Preheat oven to 400F, and line baking sheet with aluminum foil.
Slice spaghetti squash in half, lengthwise, and bake for one hour.
Steam broccoli. I like to do this in the microwave for ease: place broccoli in microwave-safe bowl, add two tablespoons of water, cover with microwave-safe plate, and microwave on high for 3-4 minutes, or until broccoli is softened to your liking.
Combine all cheese sauce ingredients in blender or mixing bowl, and mix thoroughly.
When spaghetti squash is done, remove the seeds, and use a fork to scrape out the "noodles" into large mixing bowl.
Add in broccoli.
Pour sauce on top, and mix well.

Nutrition