Dear Reader: These are extraordinary times we’re living in, and while we always have a view toward health and wellness, sometimes the concept of self-care and wellness becomes a little different. As our needs shift, self-care might look like an over-the-top blanket fort in the living room… or decadent treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the usual self-care routine. That’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!
Ah, comfort food. Warm, cheesy, gooey, rich comfort food. Exactly what so many of us are craving, as we continue sheltering in and braving the new coronavirus world. But, what about our waistlines? There is that joke going around… perhaps you’ve heard it. When all of this pandemic business is over, we will each emerge as one of four things: a monk, a hunk, a chunk, or a drunk. LOL.
So, the struggle is real. It seems your mission, should you choose to accept it, is deciding between comfort food or pants that fit. But sometimes a plan really comes together, life conspires on our behalf, and this is one of those times. Turns out you can have your comfort and your pants too. If you’re following a low-carb diet, this recipe has all the qualities you’ve come to expect in the best comfort foods… no added muffin top.
There’s plenty of room for interpretation with this recipe too. Make it vegetarian by omitting the chicken broth and using vegetarian (or vegan) cheeses. Make it meatier by adding some grilled chicken to the mix. What about some seafood, or veggies? Shrimp and broccoli would be wonderful in this.
What does your inner chunk want? The sky is the limit.
Ingredients:
- 4 spaghetti squash, halved and seeded
- 1/4 c. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 3 tbsp. butter
- 3 cloves garlic, minced
- 3 tbsp. all-purpose flour
- 1/2 c. milk
- 1/2 c. low-sodium chicken broth
- 1/2 c. shredded mozzarella
- 1/2 c. shredded Parmesan
- 1/3 c. shredded provolone
- 1/3 c. shredded fontina
- Chopped fresh parsley, for garnish
Instructions:
- Preheat your oven to 400°. Put the squash cut side up on a baking sheet and lightly coat with olive oil and season with salt and pepper. Flip the squash pieces cut side down, and bake until tender, 45 minutes.
- For the sauce: Melt the butter over medium heat in a large skillet. Add the garlic and warm for about a minute, until very fragrant. Stir in the flour and whisk for about 2 minutes until golden. Add milk and broth and combine well. Combine the cheeses separately in a large bowl. Stir the cheese mixture into the skillet, setting aside 1/2 cup for topping. Keep whisking until creamy. Season with salt and pepper.
- After cooking, scoop out the spaghetti squash to make little “boats”. Leave a thin layer of squash, as well as the skin intact. Add the squash meat to the skillet. Stir until completely combined, then add the creamy cheese and squash mixture to the individual squash boats. Turn your broiler on “high”.
- Add the remaining cheese and broil until bubbly and golden. Garnish with a pop of green parsley and enjoy!
