Spaghetti Squash Mac Cheese (Printable)
Roasted spaghetti squash tossed in a creamy cheddar-Parmesan sauce for a lighter, comforting main.
# What You Need:
→ Vegetables
01 - 1 large spaghetti squash (about 2.5 to 3 pounds)
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons gluten-free all-purpose flour
04 - 1 1/4 cups whole milk
05 - 1 cup shredded sharp cheddar cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon ground mustard
09 - 1/4 teaspoon kosher salt
10 - 1/4 teaspoon black pepper
→ Topping
11 - 1/3 cup gluten-free panko breadcrumbs
12 - 2 tablespoons grated Parmesan cheese
13 - 1 tablespoon unsalted butter, melted
# How-To:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Carefully halve the spaghetti squash lengthwise using a sharp knife. Scoop out and discard the seeds. Optionally brush the cut sides with a light coating of olive oil.
03 - Place the squash halves cut-side down on the prepared baking sheet. Roast for 35 to 40 minutes until the flesh is fork-tender and the strands separate easily when pulled with a fork.
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 to form a smooth roux.
05 - Slowly pour in the milk while whisking continuously until smooth. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
06 - Remove the saucepan from the heat. Add the shredded cheddar, grated Parmesan, garlic powder, ground mustard, salt, and black pepper. Stir until all the cheese has melted and the sauce is completely smooth.
07 - Use a fork to shred the roasted squash flesh into spaghetti-like strands. Transfer the strands to a large bowl and gently toss with the cheese sauce until evenly coated throughout.
08 - For a golden baked finish, transfer the coated squash mixture to a greased baking dish. In a small bowl, combine the panko breadcrumbs, Parmesan cheese, and melted butter. Sprinkle the topping evenly over the squash. Broil on high for 2 to 3 minutes until the top is golden brown and crispy.
09 - Serve warm, garnished with additional Parmesan or fresh herbs if desired.
# Expert Tips:
01 -
- The squash strands hold onto cheese sauce in a way that surprises everyone who tries it, even the pasta loyalists at my table.
- It reheats beautifully the next day, which means lunch is sorted without any effort at all.
- You get all the cozy comfort of mac and cheese without the heavy carb crash that follows.
02 -
- Overcooked squash turns mushy instead of forming distinct strands, so check it at the 30 minute mark rather than waiting the full time.
- Adding cheese to a boiling sauce causes it to separate and turn grainy, which is why you must pull it off the heat first.
03 -
- Microwave the whole squash for three minutes before cutting to soften the skin and make halving it dramatically easier and safer.
- Swap half the cheddar for Gruyere or fontina if you want a sauce that tastes like it came from a restaurant kitchen.