Spiralized Mac and Cheese Two Ways: Butternut Squash & Sweet Potato

If you want to add more gluten free recipes to your collection, Spiralized Mac and Cheese Two Ways: Butternut Squash & Sweet Potato might be a recipe you should try. This recipe serves 3 and costs $1.48 per serving. This side dish has 400 calories, 12g of protein, and 17g of fat per serving. This recipe is liked by 2233 foodies and cooks. This recipe is typical of American cuisine. Head to the store and pick up almond milk, coconut flour, sharp cheddar cheese, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes. It is brought to you by Inspiralized. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is super. Similar recipes include Butternut Squash And Sweet Potato Gratin With Manchego Cheese, Butternut Squash Mac and Cheese, and Butternut Squash Mac and Cheese.

Servings: 3

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Take your spiralized sweet potato noodles and cut with a scissor, if they are not in half-moon shape. Set aside.In a large skillet, coat with cooking spray and add in the sweet potato noodles. Cook, tossing frequently, until cooked, for 5-7 minutes. When done, set aside.In a large saucepan, add in the vegan butter and let melt. Once melted, add in the coconut flour and whisk together until flour absorbs butter and becomes thick. Then, add in the almond milk and whisk together constantly until mixture thickens.Once the mixture thickens, add in the sweet potato noodles and stir to combine. Once combined, add in the cheese and stir again to combine. If it is too thick, add in more almond milk. Once the cheeses have melted into the noodles and consistency is to your preference, divide into bowls and enjoy!Preheat the oven to 400 degrees.Take your spiralized butternut squash noodles and cut with a scissor, if they are not in half-moon shape. Lay the noodles on a baking tray coated in cooking spray. Bake in the oven for 5-7 minutes or until easily pierced with a fork. Set aside.In a large saucepan, add in the vegan butter and let melt. Once melted, add in the coconut flour and whisk together until flour absorbs butter and becomes thick. Then, add in the almond milk and whisk together constantly until mixture thickens.Once the mixture thickens, add in the baked butternut squash noodles and stir to combine. Once combined, add in the cheese and stir again to combine. If it is too thick, add in more almond milk. Once the cheeses have melted into the noodles and consistency is to your preference, divide into bowls and enjoy!

 

Step by step:

1. Take your spiralized sweet potato noodles and cut with a scissor, if they are not in half-moon shape. Set aside.In a large skillet, coat with cooking spray and add in the sweet potato noodles. Cook, tossing frequently, until cooked, for 5-7 minutes. When done, set aside.In a large saucepan, add in the vegan butter and let melt. Once melted, add in the coconut flour and whisk together until flour absorbs butter and becomes thick. Then, add in the almond milk and whisk together constantly until mixture thickens.Once the mixture thickens, add in the sweet potato noodles and stir to combine. Once combined, add in the cheese and stir again to combine. If it is too thick, add in more almond milk. Once the cheeses have melted into the noodles and consistency is to your preference, divide into bowls and enjoy!Preheat the oven to 400 degrees.Take your spiralized butternut squash noodles and cut with a scissor, if they are not in half-moon shape. Lay the noodles on a baking tray coated in cooking spray.

2. Bake in the oven for 5-7 minutes or until easily pierced with a fork. Set aside.In a large saucepan, add in the vegan butter and let melt. Once melted, add in the coconut flour and whisk together until flour absorbs butter and becomes thick. Then, add in the almond milk and whisk together constantly until mixture thickens.Once the mixture thickens, add in the baked butternut squash noodles and stir to combine. Once combined, add in the cheese and stir again to combine. If it is too thick, add in more almond milk. Once the cheeses have melted into the noodles and consistency is to your preference, divide into bowls and enjoy!

Nutrition Information:

covered percent of daily need