Chef the mess out of this Paleo, Whole30, vegan, veggie "mac n cheese" recipe with butternut squash, spaghetti squash, Blendtec or Vitamix blender & all the spices. So freaking creamy it's unreal.
Preheat oven to 400º F.
Slice spaghetti squash in half lengthwise. Scoop out the seeds and discard.
Lay out both types of squash on a baking sheet, drizzle with 2 Tbsp olive oil, sprinkle with salt and pepper. Bake for 45-50 minutes, flipping halfway or until cooked through.
Add the onion, garlic mixture to the blender along with the spices, nutritional yeast and coconut milk.
When the butternut squash is cooked through and cool enough to handle, remove the skins and place the flesh into the blender.
Blend the sauce ingredients together until thoroughly combined and smooth. Add the vegetable broth as needed to make the sauce smooth. We used about ¾ cup.
Using a fork, remove the flesh from the spaghetti squash and toss together with the sauce. If you desire a softer texture to the spaghetti squash, cook the spaghetti squash and sauce mixture together in a skillet or pot for a few minutes until the squash is extra tender, adding extra vegetable broth as needed.
You will probably have extra sauce. Yummmmm!
Servings 4