Spaghetti Squash Mac and Cheese Broccoli Bake

One of the dishes I always crave is mac and cheese. Its so painful when I see other people eating this amazing comfort food, so I decided to try out a gluten free, healthier version of this (using squash and adding broccoli) to try and satisfy my craving. This dish definitely hit the spot, plus I had leftovers for 2 days!

Ingredients:
2 small spaghetti squash
1 tablespoon butter
1 tablespoon olive oil
1/2 small minced yellow onion
2 tablespoon corn starch
3 cups broccoli
8 ounces reduced fat sharp cheddar cheese
1/4 cup parmesan cheese
2 cups reduced fat milk
1 cup reduced sodium chicken broth
Salt and Pepper, to taste







Instructions:
Preheat the oven to 375 degrees
Cut each squash lengthways and discard the seeds
Bake squash about 45 minutes until you can run a fork through the squash and it is stringy
Place squash in a bowl and set aside

Heat butter and oil in a pan, add in onions and cook for 3-4 minutes
Turn to medium heat and add in corn starch, cook for another 2-4 minutes
Add in chicken broth and milk and raise heat to high, bring sauce to a boil
Season with salt and pepper
Once the sauce starts to thicken, remove from heat and add in the reduced fat sharp cheddar cheese
After cheese is melted, add in squash and broccoli
After mixing, pour into a baking dish
Sprinkle with parmesan cheese and bake for another 15 minutes

Makes about 6 cups...Enjoy!

Zucchini Chips

Ingredients:
2 medium zucchinis
3 tablespoons olive oil
Salt to taste















Instructions:
Preheat oven to 250 degrees
Slice zucchini into thin circular slices, some use a mandolin but I didn't have one so I just cut them about half a pea size thick)
Place zucchini slices on a paper towel and place another paper towel over them and press down to try and get some of the liquid out
Place zucchini on a lightly greased baking sheet (make sure they are not overlapping)
Brush olive oil over the slices of zucchini
Sprinkle a very small amount salt over the zucchini
Bake about an hour and a half until the chips are crispy

Makes 60-70 chips... Enjoy!

Prosciutto Wrapped Asparagus

Ingredients:
12 asparagus spears (I prefer thinner asparagus, but they were out of season and the only ones at the store are thick)
6 slices of prosciutto
1 tablespoon butter














Instructions:
Wash asparagus and cut off 2-3 cm of the ends
Cut each slice of prosciutto in half (lengthways, should have 12 strips)
Wrap each asparagus spear in a prosciutto strip (I found it most effective to wrap at a 45 degree angle so the prosciutto stays on while frying)
Heat butter in a frying pan until sizzling hot
Place wrapped asparagus spears in pan (be careful...if the butter spatters it is really hot!)
Cook for 2 minutes on each side

Makes 12 asparagus spears...Enjoy!

Brown Sugar Spiced Baked Chicken

Ingredients: 
3 chicken breasts
1/2 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon oregano
1/4 teaspoon garlic powder
2 tablespoons light brown sugar










Instructions: 
Preheat oven to 425 degrees
Create the rub by mixing paprika, cumin, salt, pepper, oregano, garlic powder and brown sugar in a bowl
Place chicken breast on a baking sheet and coat the top of each breast thoroughly with the sugar and spice rub

Bake for 20-25 minutes until cooked through

Makes 2-3 servings...Enjoy!

Spicy Buffalo Cauliflower

Ingredients:
1 head cauliflower

Batter:
Dash of franks buffalo sauce
1/2 cup white rice flour
1/2 cup water
Dash of salt and pepper

Sauce:
1/4 cup franks buffalo sauce
1/4 cup canola oil
Dash of salt and pepper






Instructions:
Preheat oven to 450 degrees
For the batter, mix dash of buffalo sauce, water, rice flour, and a dash of salt and pepper in a bowl
Cut the cauliflower into bite size pieces, about one inch by one inch
Toss the cauliflower in the bowl containing the batter until all of the cauliflower is coated
Place on greased baking sheet and bake 20 minutes
To create the sauce mixture, mix together the hot sauce, canola oil and a dash of salt and pepper in a new bowl
After the cauliflower has baked for 20 minutes, brush the sauce over the cauliflower and bake for an additional 5-8 minutes.

Enjoy!

Bio

I have been gluten free since 2011 and made it one of my New Years resolutions in 2014 to cook at least one new gluten free meal/week! I live in San Francisco, CA and have found it more challenging that you would think to find quality gluten free meals out at restaurants. So I started to explore gluten free cooking and have had many ups and downs along the way. All of my cooking photos are posted on my @glutenfreeguaranteed instagram account the day the recipe is made, and should be up on my blog within a couple days after that!