Spaghetti Squash Mac Cheese (Printable)
Tender roasted spaghetti squash tossed in a rich, creamy cheddar cheese sauce for a lighter take on comfort food.
# 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 - 1½ cups whole milk
05 - 1 cup grated sharp cheddar cheese
06 - ½ cup grated Gruyère cheese (optional, for extra richness)
07 - ¼ teaspoon garlic powder
08 - ¼ teaspoon ground mustard
09 - ¼ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper
→ Topping
11 - ¼ cup grated Parmesan cheese
12 - ¼ cup gluten-free breadcrumbs (or regular breadcrumbs if not gluten-free)
13 - 1 tablespoon melted butter
14 - Fresh chives or parsley, chopped (for garnish)
# How-To:
01 - Preheat oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out all seeds. Place both halves cut side down on a parchment-lined baking sheet. Roast for 35–40 minutes until the flesh is fork-tender and separates easily into strands.
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 pour in the whole milk while whisking continuously. Continue cooking and stirring for 2–3 minutes until the mixture thickens to a creamy consistency.
04 - Reduce heat to low and add the sharp cheddar, Gruyère, garlic powder, ground mustard, salt, and black pepper. Stir until all the cheese has melted and the sauce is completely smooth. Remove from heat.
05 - Once the roasted squash is cool enough to handle, use a fork to scrape the flesh into long spaghetti-like strands. Transfer the strands to a large mixing bowl and gently fold in the cheese sauce until evenly coated throughout.
06 - Transfer the sauced squash mixture to a lightly greased baking dish. In a small bowl, combine the breadcrumbs, Parmesan cheese, and melted butter. Sprinkle the mixture evenly over the top. Bake at 400°F for 10–12 minutes until the topping is golden brown and bubbling.
07 - Remove from the oven and garnish with freshly chopped chives or parsley. Serve warm.
# Expert Tips:
01 -
- That moment when you fork into the squash and it actually strands like spaghetti is pure kitchen magic every single time.
- The cheese sauce is so rich and velvety that nobody will believe you when you say it is low carb.
02 -
- Overbaked spaghetti squash turns mushy and watery, so check it at 35 minutes and remember it continues cooking slightly after you remove it.
- Adding cold cheese to a boiling sauce will cause it to seize and turn grainy, which is why low heat and patience are everything here.
03 -
- Microwave the whole squash for 3 minutes before cutting to soften the skin and save your wrists from a wrestling match.
- Let the sauce rest off the heat for 2 minutes before pouring it over the strands because it thickens as it sits and clings better.