Grain Free "Mac and Cheese"

I developed this recipe one night when I was having a major craving for macaroni and cheese. I was on the SCD (specific carbohydrate diet) at the time to heal my digestive system and I was not allowed any grains. While it is not a dairy free recipe, it is grain free. The "mac" is fiber rich spaghetti squash and the cheesy gooey sauce is so good you will forget all about the noodles!

Ingredients:

1 spaghetti squash
1 cup of sharp cheddar cheese (I buy organic, grassfed cheese whenever possible)
1 cup of smoked gouda cheese
5-6 strips of pancetta or bacon chopped
1 onion diced
Splash of white wine
1 tsp of butter or coconut oil
Optional: 1/2 cup cherry or grape tomatoes

Sauce:
1 cup of yogurt (greek or plain)
1 Tbs of dijon mustard
1 tsp of nutmeg
1/4 tsp of cayenne pepper
1 tsp of sea salt
1 tsp of black pepper

Directions:

Preheat your oven to 350 degrees Fahrenheit. Cut the ends off of your squash, cut into quarters and scrape out all of the seeds. Place the squash quarters flesh side down in a large pan with a few inches of water. Cover and simmer until squash is soft and easily comes away from the peel when you pierce it with a fork, usually about 25 minutes. You can also roast the squash in the oven flesh side down drizzled with some olive oil for 40-45 minutes.

While your squash is cooking add the bacon or pancetta to a skillet along with the tsp of butter or coconut oil and cook for a few minutes on medium heat. When the fat starts to render out of the meat add the diced onion. Cook until the bacon or pancetta are crispy and the onion is translucent. Deglaze the pan with a splash of white wine and saute for two more minutes to cook out the alcohol. Remove the pan from the heat and set aside.

In a medium bowl combine the yogurt, mustard, nutmeg, cayenne, salt and pepper. Add more salt or pepper if necessary. Add half of the cheddar and gouda to the yogurt mixture and combine.

When the squash is cooked drain and let cool for a few minutes. When the squash is cool enough to handle, scrape the flesh out of the peel into a bowl. Add the yogurt mixture, pancetta and onion and tomatoes and mix well. Transfer into a 8x11 baking dish and top with the rest of the cheese. Bake for 30 minutes or until the cheese is browned and bubbling.

Eat and Enjoy!