Spaghetti Squash Mac Cheese (Printable)
Roasted spaghetti squash tossed in a creamy cheddar-Parmesan sauce for a lighter, comforting low-carb main.
# 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
04 - 1¼ cups whole 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 kosher salt
10 - ¼ teaspoon freshly ground black pepper
→ Topping
11 - ⅓ cup gluten-free panko breadcrumbs
12 - 2 tablespoons grated Parmesan cheese
13 - 1 tablespoon unsalted butter, melted
# Step-by-step:
01 - Preheat oven to 400°F. Line a rimmed 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 and stringy fibers from the center. Lightly brush the cut sides with olive oil if desired.
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, stirring constantly, for 1 minute to form a smooth roux.
05 - Slowly pour in the milk while whisking continuously to prevent lumps. 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. Remove from heat and stir in the cheddar, Parmesan, garlic powder, ground mustard, salt, and black pepper until the cheeses are fully melted and the sauce is smooth.
06 - 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.
07 - Transfer the coated squash mixture to a greased 9×13-inch baking dish. In a small bowl, combine the gluten-free panko, Parmesan, and melted butter. Sprinkle the topping evenly over the surface. Broil on high for 2 to 3 minutes until the crumbs are golden brown and crispy.
08 - Serve warm, garnished with additional Parmesan or fresh herbs as desired.
# Expert Advice:
01 -
- It gives you all the gooey, cheesy comfort of mac and cheese with a fraction of the carbs and no heavy feeling afterward.
- The squash strands hold onto sauce surprisingly well, and the texture is genuinely satisfying, not a sad compromise.
02 -
- Do not overcook the squash or the strands turn mushy and watery, which dilutes the cheese sauce into a sad soup.
- Adding the cheese off the heat prevents it from breaking and turning grainy, a lesson I learned the hard way more than once.
03 -
- Substitute a quarter cup of the cheddar with Gruyère for a deeply savory, almost restaurant quality flavor upgrade.
- Salt the squash cut sides lightly before roasting to draw out excess moisture and intensify the natural sweetness.