Creamy Spaghetti Squash & Dessert Balls

It’s WTF Thursday here because usually by Thursday I’m running low on fresh ingredients and have to improvise a meal using random items left in the fridge. This is an extra special one since we’re trying to empty the fridge for a trip and I’ve been going slightly mad surviving work and preparing for it this week! A little comfort food was in order tonight and my current go to comfort meal is the tofu mac and cheese recipe from Peas and Thank You. But I wasn’t craving a heavy load of pasta and decided to try spaghetti squash in it’s place.

And add caramelized onions to the mix.

Steaming the spaghetti squash halves in the microwave for 10 minutes was a little faster and easier than boiling pasta, I just scooped the steamed squash into the large soup pot with the onions and simmered the excess moisture off for about 5 minutes over medium heat.

Then stirred in the tofu “cheese” mixture from the Vitamix.

And added Daiya Cheddar Shreds to the gooey, cheesy glop.

After stirring and simmering for another 5 minutes, it was starting to look and smell really good.

And my pretty fast and simple vegan squash and cheese dinner was ready.

Obviously the texture was not like traditional mac and cheese, but it was still rich, creamy, and packed a cheesy flavor. The texture was a little more crunchy with the spaghetti squash which I liked.

And it left room for dessert! Stressful weeks need chocolate, they just do. And I had large batch of buckwheaties fresh from the dehydrator ready to make a large batch of Hemp Crunch Balls to treat myself and pack for the road.

I added a 1/2 cup of chia seeds to this batch to change up the texture and double as a traveling breakfast.

And had to do lots of sampling to make sure they’d turn out okay of course.

A little chocolate zen was exactly what I needed to take a breather from all the craziness – ahhhh.

Now back to the reality of packing, laundry, and getting ready for work tomorrow.