If you’ve read my blog much or seen my Facebook page, you know that I have a *slight* obsession with Cabot Cheese. I may or may not even buy it online. I would say that I need an intervention, but isn’t that if you want to actually QUIT a habit? 
A few weeks ago, Candace from Cabot shared this really yummy looking recipe for Cheesy Spaghetti Squash and Broccoli from Food Doodles and it looked like a good inspiration for a gluten free dish of my own! We’ve had some success with spaghetti squash in the past, so I thought I’d give it a try! Here’s my version of Heidi’s dish:
Gluten Free Cheesy Vegetable Casserole
Gluten Free Cheesy Vegetable Casserole
Serves 6
2 TB butter
3 TB gluten free flour (I used sweet rice flour, but you could use any gluten free AP flour, maybe even quinoa flour to make it grain free)
1 small onion, finely diced
1 1/2 tsp mustard powder or yellow mustard
1 1/4 cups whole milk
3 cups Cabot Extra Sharp Cheddar, shredded
1 head of broccoli, rinsed and chopped
1 head of cauliflower, rinsed and chopped
1 medium spaghetti squash
1. Preheat oven to 400F and line a cookie sheet with foil or parchment paper.
2. Carefully cut your spaghetti squash vertically (pole to pole) using a large, sharp knife. Scoop out the seeds and stringy insides and drizzle with olive oil and salt and pepper.
3. Place squash on the pan, cut sides down, and roast in the oven for about 30 minutes, or until you can pierce it through with a fork.
4. While the squash is roasting, bring a large pot of water to a boil. Add cauliflower and boil for 3 minutes. Then add the broccoli and cook for an additional 3 minutes. Cauliflower takes longer to cook, so if you add it all at the same time, the broccoli will be overdone. Drain veggies and add them to a large bowl. KEEP the pan so you can use it for your sauce!
5. When the squash is done, scoop out the “noodly” insides and add to the large bowl and set aside. Discard skin.
6. In the same pan from the veggies, add butter and melt on medium heat. Add onions and cook for 3-4 minutes, until they are translucent. Add flour, mustard, salt and pepper and cook for one additional minute.
7. Gradually add milk in, whisking to keep the mixture smooth. Once the milk is fully incorporated, remove from the heat and add 2 cups of the cheese.
8. Add sauce to vegetable mixture and spray a 9×13 baking dish. Add veggies and sauce to baking dish, topping with the remaining cup of cheese and bake for 30 minutes, or until vegetables are fork tender and cheese is browned and bubbly.
9. Allow dish to cool for 5-10 minutes and serve.
The verdict on this dish was mixed. I LOVED it. My 2YO scarfed it down. My 4YO went back and forth, depending on the day and my husband pretty much choked it down to set a good example for the kids. That said, he doesn’t like cauliflower OR spaghetti squash, so take that for what it’s worth. This would be a great grain-free dish if you subbed with quinoa flour in the sauce, though I’ve not tried it.