Spaghetti Squash Mac Cheese (Printable Version)
Tender spaghetti squash strands coated in a rich, velvety two-cheese sauce for a comforting twist on a classic favorite.
# What You'll Need:
→ Vegetables
01 - 1 large spaghetti squash (about 2.6 lb)
→ 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)
# 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 parchment-lined baking sheet. Roast for 35–40 minutes until the flesh is tender and shreds easily 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 the 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 to a lightly greased baking dish. In a small bowl, combine the breadcrumbs, Parmesan, and melted butter. Sprinkle the mixture evenly over the top. Bake at 400°F for 10–12 minutes until golden and bubbling.
07 - Remove from the oven and garnish with fresh chopped chives or parsley before serving.
# Expert Hints:
01 -
- You get all the creamy, cheesy satisfaction of traditional mac and cheese with a fraction of the carbs, and nobody at the table will complain about the swap.
- The squash strands hold onto sauce surprisingly well, creating these little nests of melted cheddar and Gruyere that feel downright luxurious.
02 -
- Overcooked squash turns to mush instead of strands, so start checking with a fork at the 30 minute mark and pull it the moment it yields easily.
- Adding cheese to a boiling sauce causes it to separate and turn grainy, which is why you must lower the heat first and show a little patience.
03 -
- Microwave the whole squash for 3 minutes before cutting it to soften the skin and save your wrists from the hardest part of the job.
- A small pinch of smoked paprika in the cheese sauce adds a campfire warmth that makes people close their eyes when they take the first bite.