Thursday, October 30, 2008


Monday is grocery day at my house, however we weren't able to go this week because we had company for a couple of days. So as it turns out come dinner time, we had 3 squash, 1/2 a white onion, and a couple of green peppers. Yeah I know not much in the veggie drawer. We were having pork chops and I was totally dying for some creamy mac&cheese. Only problem is I didn't have any milk or cream either...

I did have a little coconut milk in the fridge, I also had some left over spaghetti squash.... soooooooo

Vikki's Spaghetti Squash Mac&Cheese
  • 2 cups spaghetti squash
  • 1/2 cup coursely chopped onion
  • 5-6 pepperoni slices, diced or a couple slices of crispy bacon
  • 4 slices American cheese
  • 1/3 cup milk (as I said I only had coconut milk)
  • 2 tsp. butter, melted
  • 1 lg. egg
  • Parm/breadcrumb mix
  • salt & pepper
  1. Preheat oven to 350
  2. I simply but 1 cup of spaghetti squash in a small baking dish.
  3. Season with salt and pepper.
  4. Spread onion and pepperoni over the squash
  5. Layer on 2 slices of cheese
  6. Add another layer of spaghetti squash (remember to season)
  7. Another layer of cheese
  8. Whisk together milk, egg and butter, pour over the squash
  9. Top with parm crumb mix
  10. Bake at 350 until hot and brown, about 20 minutes.
  11. Let cool a few minutes to set up.

It was so good, cheesy and creamy. I got three good sized servings.


Patty said...

This sounds luscious, Vikki. You are so creative!

Vikki said...

Thank you girl. It was very good. Rich and creamy even using coconut milk