Squash Season, Here’s a New Twist to Mac and Cheese

1 large spaghetti squash
Safflower oil
2 cups broccoli florets, steamed. Option 1 cup of spinach
1 tablespoon ghee
1 tablespoon flour
1 cup milk, almond, or soy
1 cup shredded cheddar cheese
1/2 cup grated parmesan
1 teaspoon red pepper flakes or chile powder
1 teaspoon of black pepper
1/2 teaspoon of mineral salt
1/4 teaspoon of garlic powder
1/4 teaspoon of turmeric
1 table spoon grated parmesan, optional garnish

DIRECTIONS

1. Preheat oven to 400ºF. Cut spaghetti squash in half, and scoop out and discard seeds. Brush oil onto the center of both halves of squash, and place cut side up on a cookie sheet. Roast until tender when pierced with a knife, about 50 minutes.
2. Remove squash from oven, and let cool. Once it’s safe to handle, scrape flesh into a large bowl. Add in all spices and steamed broccoli florets to bowl and set aside.
3. In a large saucepan, melt ghee on medium heat and whisk in flour. Add milk and whisk quickly. Turn heat down to low, add both cheeses to saucepan, and stir until melted. Remove from heat.
4. Pour cheese sauce over spaghetti squash and broccoli mixture, and toss until all the squash is covered. If you used spinach add to mixture or layer the bottom of your oiled casserole dish with spinach then squash mixture on top.
5. Sprinkle 1 tablespoon of parmesan cheese to top of casserole dish and place back in oven. Cook on 400 for 10 minutes and then turn on the broiler to brown.

Let your members know about the latest news for the ministry. Highlight your mission statement and the goals of the ministry.

In Ayurveda we want each meal to have the six taste.
Sweet, Sour, Salty, Pungent, Bitter, and Astringent.

This meal has all six taste. Enjoy!

Note~ I usually only use 1 and 1/2 of the Spaghetti Squash and take the remainder and use it as noodles for a stir fry.