Spaghetti Squash Mac Cheese (Print Page)
Roasted squash strands in creamy cheddar sauce create a lighter comfort dish.
# What You Need:
→ Squash
01 - 1 large spaghetti squash (about 2.5–3 lb)
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons gluten-free all-purpose flour
04 - 1¼ cups whole milk
05 - 1 cup shredded sharp cheddar cheese
06 - ½ cup grated Parmesan cheese
07 - ¼ teaspoon garlic powder
08 - ¼ teaspoon ground mustard
09 - ¼ teaspoon kosher salt
10 - ¼ teaspoon black pepper
→ Topping
11 - ⅓ cup gluten-free panko breadcrumbs
12 - 2 tablespoons grated Parmesan cheese
13 - 1 tablespoon unsalted butter, melted
# Directions:
01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
02 - Using a sharp knife, halve the spaghetti squash lengthwise. Scoop out and discard the seeds. Lightly brush the cut sides with olive oil if desired.
03 - Place squash halves cut-side down on the prepared baking sheet. Roast for 35–40 minutes until the flesh is fork-tender and strands pull apart easily.
04 - While the squash roasts, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
05 - Slowly whisk in the milk until smooth. Bring to a simmer, stirring often, and cook 2–3 minutes until the sauce thickens. Remove from heat and stir in cheddar, Parmesan, garlic powder, ground mustard, salt, and pepper until the cheese melts and the sauce is smooth.
06 - Use a fork to shred the roasted squash flesh into spaghetti-like strands. Transfer to a large bowl and gently toss with the cheese sauce until evenly coated.
07 - Transfer the coated squash to a greased baking dish. In a small bowl, combine panko, Parmesan, and melted butter. Sprinkle evenly over the squash. Broil on high for 2–3 minutes until the topping is golden brown.
08 - Serve warm, garnished with additional Parmesan or fresh herbs if desired.
# Expert Tips:
01 -
- Spaghetti squash naturally forms those long tender strands that trick your brain into thinking youre eating real pasta, but the entire bowl stays light and low carb.
- The cheese sauce comes together in under five minutes on the stovetop, so half your work is done while the squash roasts.
02 -
- Overcooking the squash turns the strands mushy, so check it at the 35 minute mark because every squash is slightly different in density.
- Adding cheese to a boiling sauce causes it to separate and turn grainy, which is why you must remove the pan from heat first.
03 -
- Pierce the squash in several places with a knife and microwave it for three minutes before cutting to make halving it dramatically easier and safer.
- Taste the cheese sauce before combining it with the squash because once mixed, adjusting seasoning is much harder to do evenly.