Good day!

Let me start by talking about the spaghetti squash mac and cheese.  O. M. G. it was heavenly.  It tasted like cheesy hashbrowns.  Here is a rundown of what I did:

• Cut a large spaghetti squash in half lengthwise, put it face down in a baking dish, add a few inches of water and roast at 375 for an hour
• shred 5oz of cheddar or your cheese of choice
• in a food processor, throw in the cheddar and a box of silken tofu.  Add in some salt, pepper, and red pepper flakes
• when the squash is done, let it cool a bit so you don't burn the shit out of your hands can easily handle it. scrape out the inside into a bowl, add the cheese mix
• dump out the water from the baking dish and put the squash and cheese mix into that pan, throw back in the 375 oven for about 30 minutes, and then finish it under the broiler.
• sit back and enjoy your guilt free fabulous meal.

If you make it just like i wrote it, it clocks in at frickin 234 calories for A QUARTER OF THE WHOLE FRICKIN PAN.  That's under 500 calories for half of the pan! That's a lot.  I didn't even eat that much. 
 

I paired it up with some broccoli and a glass of chardonnay and it was absolute perfection.

I loved it so much I forgot to take a picture until the pan was half gone.

 

You need to make this.  Now.  Right Now.

Kelly
(i feel like a poser with a cute little send off like "stay healthy" so i'm going to stop.  But seriously.  Stay healthy)