Spaghetti Squash Mac Cheese (Printable Version)
Roasted spaghetti squash strands coated in creamy cheddar-Parmesan sauce for a lighter, comforting mac and cheese alternative.
# What You'll 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 (or regular flour if not gluten-free)
04 - 1¼ cups whole or 2% 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 salt
10 - ¼ teaspoon black pepper
→ Topping
11 - ⅓ cup gluten-free panko breadcrumbs (or regular panko)
12 - 2 tablespoons grated Parmesan cheese
13 - 1 tablespoon melted butter
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Using a sharp knife, carefully halve the spaghetti squash lengthwise. 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 the mixture is smooth. Bring to a simmer, stirring constantly, and cook for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon.
06 - Remove the saucepan from heat. Stir in the shredded cheddar, grated Parmesan, garlic powder, ground mustard, salt, and black pepper. Continue stirring until all the cheese has melted and the sauce is completely smooth.
07 - Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Transfer the strands to a large bowl and gently toss with the cheese sauce until evenly coated.
08 - 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 topping is golden brown and crispy.
09 - Serve warm, garnished with additional Parmesan cheese or fresh herbs if desired.
# Expert Hints:
01 -
- The squash strands do a shockingly good job impersonating real pasta and the cheese sauce clings to every single thread
- You get all the creamy gooey satisfaction of mac and cheese without the carb coma that follows
- It reheats beautifully the next day which means you just made yourself lunch too
02 -
- Do not overcook the squash because mushy strands will turn your mac and cheese into a watery puddle of sadness
- Adding the cheese off the heat prevents the sauce from breaking and turning oily which I learned after ruining an entire batch during a dinner party
03 -
- Microwaving the whole squash for two minutes before cutting is the single best trick I know for saving your wrists and your sanity
- Shred your own cheese from a block because those convenient pre shredded bags will leave you with a grainy broken sauce every single time