Spaghetti Squash Mac Cheese (Print Page)
Tender spaghetti squash strands coated in a rich, creamy cheese sauce for a lighter take on the classic comfort dish.
# What You Need:
→ Vegetables
01 - 1 large spaghetti squash (about 2.6 lbs)
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons gluten-free flour (or all-purpose flour)
04 - 1 1/2 cups whole milk
05 - 1 cup grated sharp cheddar cheese
06 - 1/2 cup grated Gruyère cheese (optional, for extra richness)
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon ground mustard
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
→ Topping
11 - 1/4 cup grated Parmesan cheese
12 - 1/4 cup gluten-free breadcrumbs (or regular breadcrumbs if not gluten-free)
13 - 1 tablespoon melted butter
14 - Fresh chives or parsley, chopped (for garnish)
# Directions:
01 - Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place halves cut side down on a baking sheet lined with parchment paper. Roast for 35–40 minutes until the flesh is tender and easily shreds into strands with a fork.
02 - 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 to form a smooth roux.
03 - Gradually whisk in the whole milk, stirring constantly until the mixture thickens, about 2–3 minutes.
04 - Reduce heat to low and add the cheddar, Gruyère, garlic powder, ground mustard, salt, and pepper. Stir until all cheeses are fully melted and the sauce is smooth. Remove from heat.
05 - Once the roasted squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Transfer the strands to a large mixing bowl and gently toss with the cheese sauce until evenly coated.
06 - Transfer the coated squash mixture to a lightly greased baking dish. In a small bowl, combine the breadcrumbs, Parmesan, and melted butter. Sprinkle the topping evenly over the surface. Bake at 400°F for 10–12 minutes until golden and bubbling.
07 - Remove from the oven and garnish with freshly chopped chives or parsley before serving.
# Expert Tips:
01 -
- It gives you the velvety, nostalgic comfort of mac and cheese without the heavy carb crash that follows.
- The squash strands hold onto sauce better than regular pasta ever could, and roasting brings out a sweetness that plain noodles just do not have.
02 -
- Do not overcook the squash or the strands turn mushy and watery, which dilutes the cheese sauce into a sad soup.
- Letting the squash rest cut side down for a few minutes after roasting makes the strands release more easily and evenly.
03 -
- Slice a ring around the squash before cutting it open to give yourself a clear guide and keep the knife from wandering.
- Reserve a handful of cheese to stir in at the very end for those irresistible pockets of stretchy melt.