Hot and Healthy – November from Katie Dalebout on Vimeo.

Welcome to the November Hot & Healthy! This month I wanted to use my current favorite local seasonal vegetable: the spaghetti squash. The spaghetti squash may be the most versatile vegetable at the farmer’s market right now-the possibilities for it are endless. Once halved, seeded and baked for about forty minutes, the spaghetti squash is great plain or with any seasoning from salt and pepper to sweet cinnamon-sugar.  And the seeds make a great snack for later — just rinse them, let them dry overnight and bake them for 15 minutes.

The spaghetti-like strands of the squash give it its name and make it the perfect substitution for pasta. It’s a low-carb, gluten-free and raw alternative for pasta in any dish and to me it’s just better tasting!

So when deciding what recipe I wanted to share this month, I thought why not pair my favorite versatile vegetable with my favorite versatile sauce.  Therefore, I’m sharing my favorite version of mac and cheese with spaghetti squash starring in my video as the mac and an interesting combination of savory ingredients that come together to become a vegan cheese.

While I admit this ingredient list is extensive, it’s worth it. The vegan cheese sauce is so tasty and healthy that herbivores and carnivores alike can enjoy it. The best part of the sauce is that it does not have to be purely used for this recipe.  It would work over any type of pasta noodle, as a sauce for a pizza, or as the cheese for nachos.

Everybody loves mac and cheese right? While this recipe lacks the ease Kraft provides, it makes up for it in both taste and health benefits. It’s a great recipe to make over the weekend and stick in the fridge and eat during the busy week. It also is perfect as a side dish and would accent any meal.  (I plan to bring mine as a dish to pass at my family’s Thanksgiving later this month.) Give it a try and tell me what you think! How does my version measure up to Kraft?

Equipment needed: 

sauce pan
wooded spoon
cookie sheet
large bowl


1 spaghetti squash 

Olive oil (to cover squash before baking)

1/2 cup cashews
1 1/2 cups water (this makes your cashew milk, could be substituted for other 1 1/2 cups of non-dairy milk)
1/3 cup nutritional yeast
1 1/2 Tbs Arrowroot starch (just for thickening any starch will do)
1/2 lemon, juiced
pinch of dry mustard (I used lots)
pinch of turmeric
1/4 tsp paprika
1 Tbs sesame seeds or tahini
1 Tbs miso paste
1 large clove of garlic (minced) 
sea salt and pepper to taste

Cayenne pepper for topping 

Add ons: I added Broccoli and mushrooms, but you could add any vegetables you like.  Or even meat. (of course that would make the recipe no longer vegan)

Follow the instructions in my video, you can do it!

recipe adapted from:


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