Butternut Squash Macaroni and Cheese
Butternut Squash Macaroni and Cheese recipe made with spiralized butternut squash noodles. This is a gluten free and healthier version of mac and cheese!
Ingredients
- 1 medium butternut squash, peeled and spiralized
- 1 tablespoon olive oil
- 2 tablespoon salted butter
- 1 tablespoon coconut flour
- ⅓ cup milk
- ½-2/3 cup cheddar cheese, shredded
- ¼ cup Parmesan cheese
Instructions
- Preheat the oven to 400˚F.
- Cut the spiralized noodles in half. Place them on a baking sheet and toss with the olive oil. Bake for 5-7 minutes, or until they can be easily pierced with a fork. Set aside.
- Meanwhile, in a large saucepan, melt the butter on medium heat. Add in the coconut flour and whisk until it forms a thick paste. Add in the milk and combine until thickened.
- Once thickened, add in the butternut squash noodles. Mix in the cheeses and stir to combine. Once the cheeses have melted, divide into bowls.
