Creamy and cheesy, the spaghetti squash is very well disguised by the cheese, so picky eaters may never even notice they are eating it!
20 g 85% lean ground beef, cooked
20 g 40% heavy cream
21.2 g mayonnaise, Hellmann’s
10 g European-style butter
10 g Kraft Cheddar cheese, block style, grated
11 g spaghetti squash, cooked
salt/pepper
After measuring all ingredients on a gram scale, combine in a small nonstick skillet. Heat on medium heat until the cheese is melted and all the ingredients have combined. Do not overcook or bring to a boil, this will cause the sauce to “break” and the oil to separate.
Notes: To better disguise the squash, cook it until it is very soft and then chop it very fine.
