Althea Brown’s Whole30 Spaghetti Squash Mac & Cheese

Ingredients

• ¼  (225g) spaghetti squash, deseeded and cut into large pieces
• 1 ½ teaspoons olive oil
• salt, to taste
• ½ cup (70g) raw cashews
• ¼ cup (60ml) warm water
• ¼ teaspoon garlic powder
• ¾ teaspoon nutritional yeast, plus ¾ teaspoon for garnish
• ¾ teaspoon onion powder
• ¼ teaspoon parsley, finely chopped
• 1 egg yolk
• ¼ teaspoon spicy brown mustard
• ⅛ teaspoon nutmeg, freshly grated, optional
• smoked paprika, for garnish

Preparation

1. Preheat oven to 350°F.
2. Place the spaghetti squash cut-side up in the Anyday dish and season with salt and olive oil. Cover with the lid (knob lifted) and cook in the microwave for 5-7 minutes, or until the squash can be pierced with a fork.
3. While the squash cooks, place the cashews, warm water, garlic powder, nutritional yeast, onion powder, and salt to taste in a blender and process until it becomes a smooth sauce. Set aside.
4. Remove the squash from the dish and scoop out the flesh using a fork. Add the squash back into the Anyday dish and shred with a fork.
5. Add in the cashew sauce, chopped parsley, eggs, spicy mustard and nutmeg if using and mix well. 
6. Smooth the surface slightly and clean the sides of the dish, then top the dish with some nutritional yeast and paprika.
7. Bake in a preheated oven for about 15-20 minutes if you want a golden top. Alternatively, cook in the microwave for 1 minute if you want to enjoy your dish right away.

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