Indulge in a delicious and comforting Paleo-friendly 'cheesy' noodle dish that's also suitable for AIP and vegan diets. Spaghetti squash stands in for traditional noodles, while a creamy 'cheese' sauce made from nutritional yeast and coconut milk adds richness and flavor.
Ingredients:
- 1 medium spaghetti squash
- 1 cup nutritional yeast
- 1/2 cup coconut milk
- 2 tbsp arrowroot flour
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp turmeric powder
- Salt and pepper to taste
Instructions:
Set oven temperature to 400F 200C
Scoop out the seeds after cutting the spaghetti squash in half lengthwise
Squash halves should be placed face down on a parchment paper-lined baking sheet
Bake until tender, about 40 to 45 minutes
Take out of the oven and allow to cool down a little
'Noodles' are made by scraping the squash flesh with a fork
Add the nutritional yeast, coconut milk, arrowroot flour, onion, garlic, and turmeric powders to a saucepan
Stirring constantly, cook over medium heat until the sauce thickens
To taste, add salt and pepper for seasoning
After adding the "cheesy" sauce, toss the spaghetti squash noodles to ensure they are thoroughly coated
Enjoy and warm up!
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