Baked Yellow Squash Noodles And Cheese

Ooey, gooey baked yellow squash noodles and cheese satisfies your comfort food craving without weighing you down. This light and airy transformation of traditional mac and cheese is a grown-up twist on everyone's favorite childhood food.

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Course: Side Dish

Cuisine: Southern

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings:

Calories: 618kcal

Author: A Sprinkling of Cayenne

Ingredients

4 yellow squash
extra virgin olive oil spray
3 tablespoons butter
1 teaspoon arrowroot starch
½ cup gluten free chicken broth
½ cup half-n-half
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
½ cup cubed cream cheese
1 tablespoon minced fresh parsley
¼ teaspoon paprika
salt black pepper, and cayenne pepper to taste

Instructions

Preheat broiler.
Use a mandolin to julienne the squash. Remove seeds from julienned squash, if necessary.
Spread yellow squash noodles over two shallow baking sheets that are lined with aluminum foil, then sprayed with extra virgin oil spray.
Broil each sheet for 6 minutes. Remove and set aside.
Preheat oven to 375 degrees F.
Melt butter in saucepan. Add arrowroot starch, and stir until a blond roux is achieved.
Combine remaining ingredients and stir until well-incorporated. Remove from heat.
Add broiled yellow squash noodles to mixture, and stir until well-combined.
Pour into a greased baking vessel, and bake uncovered for 15 to 20 minutes, or until the casserole is browned and bubbly.

Notes

If you can, use small yellow squash for this recipe. The young yellow squash don't have as many seeds to pick out, which shaves several minutes off of your prep time.

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