If you have never met anyone with allergies or who follow particular ways of eating, you would probably have a panic attack making supper for my family!
Between my severe allergies to dairy, eggs and peanuts, and choice to eat fairly strict paleo, my sister’s strict veganism, my mother’s looser take on veganism and my father’s extreme aversion to anything with weird texture, or extreme flavour, family supper’s are understandably complicated.
Today’s supper for my sister’s birthday is no exception.
So in an attempt to lessen the load on my parents cooking obligations, I came up with this recipe to for myself to eat in place of my sister’s request for vegan mac n’ cheeze.
The sauce my mother made for it is not 100% paleo (she made a double batch of the sauce so I could make the casserole more easily), but there are many others that are, and could substitute this one. (the next time I make it for myself I will be using a cashew based one that is paleo)
- 1 Large onion
- 5 cubes frozen spinach (or 2 cups raw)
- 2 large cloves garlic
- 2 small spaghetti squash, cooked with salt, pepper and coconut oil
- 1 batch vegan cheeze sauce
Cook spaghetti squash in oven. Meantime sautée onion and garlic in coconut oil until fully cooked, after defrosting in microwave, add frozen spinach, sautée until all liquid is gone. After letting cooked squash cool, scrap skins and add everything to a large bowl. Mix well then add sauce (room temperature).
Turn mixture into a 9×9 glass pan (make sure the pan is deep enough so the mixture does not come up too close to the brim, the sauce may boil over the edge), greased with coconut oil. Bake at 350 for 1 hours.