Spaghetti Squash Mac Cheese (Printable)
Roasted spaghetti squash strands coated in a creamy, two-cheese sauce for a lighter twist on classic comfort food.
# What You'll 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)
# Step-by-step:
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 easily shreds 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 mixture to a lightly greased baking dish. In a small bowl, combine the breadcrumbs, Parmesan, and melted butter. Sprinkle evenly over the top. 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 Advice:
01 -
- You get all the creamy comfort of mac and cheese without the heavy carb crash that follows a big pasta dinner.
- The spaghetti squash strands hold onto cheese sauce surprisingly well and create a texture that feels indulgent but light at the same time.
02 -
- Overcooked spaghetti squash turns mushy and watery so check it at 35 minutes and pull it as soon as the fork pierces without resistance.
- Adding cheese to a sauce that is too hot or boiling will cause it to separate and turn oily instead of smooth so always lower the heat first.
03 -
- Let the squash rest cut side up for five minutes after roasting because the steam that escapes helps dry out the strands and prevents a watery finished dish.
- Reserve a handful of shredded cheese and stir it in at the very end off the heat for pockets of stretchy melted cheese throughout the sauce.