So this weekend, seeing as how I was going to the mecca of grocery stores (WEGMAN’s) I embarked upon the mission of cooking ALL the produce left in my fridge. I had two eggplant, which I baked, hollowed out, and then stuffed with a mixture of sausage, onion, and cheese. I had fresh green beans which got blanched, and bundled wrapped in bacon. I popped them into a hot oven to let the bacon crisp up and man were they good. I had Brussels sprouts and broccoli, which got prepped, tossed with olive oil and slivered garlic, and then roasted until caramelized and gorgeous.
Then there was the spaghetti squash.
I wasn’t in the mood for “regular” spaghetti squash, I wanted something different…. something other than pretending that the squash was noodles to carry marinara. I wasn’t in the mood for marinara at all…it’s getting to be winter, it’s cold, and I needed something hearty enough to kind of act as a main dish with all these other veggie side dishes. And then I remembered it… a recipe given to me by my BFFF (Best Foodie Friend Forever) DeeJay for a “not-macaroni-and-cheese” using the squash, cheese, onion, and bacon.
It has always been my belief that damned near ANYTHING can be made to taste better if you add onion, bacon, and cheese. So, I halved the squash and popped it face down in the microwave for 15 minutes to cook. While that was going on I fried up 7 strips of nitrite free bacon until they were crisp but not overly so. Setting the bacon aside on a paper towel, I poured out all the bacon grease except for a tablespoon or so and used that grease to fry up some diced sweet onion until tender and just starting to brown.
I got two other saucepans out and in one I started about 4 cups of milk just to heat up to a scald. To the second saucepan I added some butter and an equal amount of my cup for cup gluten-free flour (about 2 ounces of each). I cooked these two together for a few moments, and then slowly whisked in the hot milk, dissolving all the solids. The sauce thickened up rather quickly. I added salt and pepper and then whisked in an assortment of shredded cheese I had in the fridge. I had sharp cheddar, mild cheddar, three cheese blend, and mozzarella. All of these cheeses were in the bag and were “convenience purchases” for me, so this helped me by emptying out all of these partially opened bags. I also added 2 cloves of garlic I had put through the garlic press. I kept whisking until the sauce was beautifully smooth. I have noticed that when making sauces or gravies with gluten-free flour, I almost NEVER get lumps!
I buttered a shallow casserole dish and as the squash was done, I pulled it out of the microwave. I took half and scraped out the flesh with a fork, causing the “strings” of squash to fill the bottom of the dish. I chopped up the bacon, and added it and the onions over the surface of the squash. I took half of my cheese sauce and poured it over. Next, I scraped out the OTHER half of my squash and layered it into the casserole, finishing it with the rest of the sauce. Smoothing it all over with a spatula, I popped the lid on (Foil would work here too) and put it in a 350 degree oven. I let everything bake until the casserole was hot and bubbling just a bit around the edges. I pulled the lid off, dusted the top with grated Parmesan, and then let it cook another 15 minutes or so so the top could get brown and yummy. I had one piece of bacon left over so I chopped it up and sprinkled it on top just before serving.
HOLY MOLY…I cannot even begin to explain just how good this was. The cheese sauce baked up beautifully, light and creamy and cheesy…the onions were sweet, the bacon salty and smoky. Best of all, this was EVERYTHING mac and cheese could be, minus the heavy pasta and the OUCH from me eating gluten. So, SO good. Yet another reason my BFFF is one of my favorite people. So dinner ended up being the not-macaroni and cheese, the beans and roasted veggies, and I ended up being one very satisfied woman with a full belly and an empty refrigerator.
Hope your weekend was equally savory and delicious.