Spaghetti Squash Mac Cheese (Printable version)
Tender roasted squash strands in rich cheddar sauce—a lighter take on creamy comfort.
# 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 - 1 1/2 cups whole milk
05 - 1 cup grated sharp cheddar cheese
06 - 1/2 cup grated Gruyère cheese (optional, for extra richness)
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon ground mustard
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
→ Topping (Optional)
11 - 1/4 cup grated Parmesan cheese
12 - 1/4 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. 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 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 - For a golden baked finish, transfer the coated squash to a lightly greased baking dish. Combine the breadcrumbs, Parmesan, and melted butter in a small bowl, then sprinkle evenly over the top. Bake at 400°F for 10–12 minutes until golden and bubbling.
07 - Sprinkle with chopped fresh chives or parsley just before serving.
# Expert Tips:
01 -
- You get all the cozy comfort of mac and cheese without the heavy carb crash afterward.
- The squash strands hold onto cheese sauce in a way that regular noodles never quite manage.
02 -
- Do not overcook the squash or the strands turn watery and mushy instead of holding their shape like pasta.
- Adding the cheese off the heat or on very low prevents the sauce from breaking and turning grainy.
03 -
- Microwave the whole squash for 3 minutes before cutting to make slicing through it dramatically easier and safer.
- Reserve a handful of the shredded squash strands to toss on top before baking for extra texture and visual appeal.