Spaghetti Squash Mac Cheese (Printable version)
Roasted squash strands coated in a creamy cheddar and Parmesan sauce for a lighter, comforting 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 - 1 1/4 cups whole or 2% milk
05 - 1 cup shredded sharp cheddar cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon ground mustard
09 - 1/4 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper
→ Topping
11 - 1/3 cup gluten-free panko breadcrumbs
12 - 2 tablespoons grated Parmesan cheese
13 - 1 tablespoon melted unsalted butter
# Directions:
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 membranes 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 for 1 minute to form a roux. Slowly pour in the milk while whisking constantly until smooth. Bring to a gentle simmer and continue stirring until the mixture thickens, about 2 to 3 minutes.
05 - Remove the saucepan from heat. Add the shredded cheddar, grated Parmesan, garlic powder, ground mustard, salt, and black pepper. Stir until all the cheese has melted and the sauce is completely smooth.
06 - Once the squash is cool enough to handle, use a fork to shred the flesh into spaghetti-like strands. Transfer the strands to a large mixing bowl and gently fold in the cheese sauce until evenly coated throughout.
07 - For a golden baked finish, transfer the coated squash mixture to a greased casserole dish. In a small bowl, combine the gluten-free panko, remaining Parmesan, and melted butter. Sprinkle the topping evenly over the surface. Broil on high for 2 to 3 minutes until the topping is golden brown and crisp. Watch carefully to avoid burning.
08 - Serve immediately while warm. Garnish with additional Parmesan or fresh herbs such as chopped parsley or chives if desired.
# Expert Tips:
01 -
- Those golden strands soak up cheese sauce in a way pasta never quite manages, and every forkful feels indulgent without the heaviness.
- It comes together with pantry staples and one solid vegetable, which means fewer trips to the store and more time eating.
02 -
- Overcooked squash turns watery and soft instead of forming distinct strands, so check it at the 30 minute mark and pull it when the fork meets just enough resistance.
- Adding cheese to a boiling sauce causes it to break and turn grainy, so always remove the pan from heat before stirring it in.
03 -
- Pierce the squash in a few spots and microwave it for three minutes before halving to make cutting significantly easier and safer.
- Letting the sauce sit for two minutes after adding cheese gives it time to reach the perfect consistency before tossing with the squash.