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Spaghetti Squash Mac and Cheese Recipe

Spaghetti Squash Mac and Cheese Recipe
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★★★★★

4.9 from 10 reviews

This Spaghetti Squash Mac and Cheese is a wholesome and comforting twist on the classic mac and cheese dish, replacing traditional pasta with tender roasted spaghetti squash. Combined with a creamy, sharp cheddar cheese sauce, this low-carb, gluten-free meal offers a delicious way to enjoy a cheesy favorite with fewer calories and more nutrients.

Ingredients

Scale

Spaghetti Squash

  • 2 spaghetti squash (about 2 pounds each)
  • 1 Tablespoon olive oil
  • ½ teaspoon fine sea salt (or to taste)
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper (or to taste)

Cheese Sauce

  • 2 Tablespoons salted butter
  • 2 Tablespoons all-purpose flour (or gluten-free all-purpose flour, tapioca flour or cornstarch)
  • ½ teaspoon fine sea salt
  • ¼ teaspoon garlic powder
  • 1 ½ cups whole milk
  • 2 ½ cups sharp cheddar cheese, shredded, divided

Instructions

  1. Roast the Spaghetti Squash: Preheat your oven to 400 degrees F. Cut both spaghetti squashes in half lengthwise and scoop out the seeds using a metal spoon. Brush the inside of each half with olive oil and season with sea salt, garlic powder, and pepper. Place the halves cut-side down in a baking dish. Pour about ¼ inch of water into the dish and cover it tightly with aluminum foil. Bake for 45-60 minutes or until the squash is tender and soft when pressed. Remove from the oven, turn cut-side up, and let cool slightly.
  2. Shred the Squash: Use a fork to gently scrape and shred the flesh of the spaghetti squash inside the shell, creating noodle-like strands. Be careful not to pierce the shell to keep it intact as a serving vessel. Leave the shredded squash in the shells while preparing the cheese sauce.
  3. Make the Cheese Sauce: Lower the oven temperature to 375 degrees F. In a small bowl, mix the flour, salt, and garlic powder. Melt the butter in a medium saucepan over medium heat, then whisk in the flour mixture. Cook the roux, whisking constantly for 1-2 minutes until it begins to brown slightly. Gradually add the whole milk while whisking continuously to prevent lumps. Cook the sauce over medium-high heat until it boils and thickens, about 3-5 minutes. Remove from heat and stir in 2 cups of shredded cheddar cheese until fully melted and smooth.
  4. Assemble the Dish: Spoon the cheese sauce evenly among the four spaghetti squash halves, using about ½ cup plus 2 tablespoons per half. Gently mix the sauce into the shredded squash with a fork, then smooth the surface. Sprinkle the remaining ½ cup of shredded cheddar cheese on top of each squash half.
  5. Bake & Serve: Bake the assembled squash halves in the oven at 375 degrees F for 15 minutes or until the cheese topping melts and turns lightly golden brown. Serve warm and enjoy your healthy, cheesy spaghetti squash mac and cheese.

Notes

  • For a gluten-free option, substitute the all-purpose flour with gluten-free flour, tapioca flour, or cornstarch.
  • Use whole milk for the creamiest sauce, but substitutes like 2% milk can work with a slight adjustment in texture.
  • Adjust seasoning according to your taste, adding more garlic powder or pepper as preferred.
  • Roasting time may vary based on squash size; test tenderness by pressing gently.
  • This recipe works well for a low-carb, gluten-free, and vegetarian diet.

Nutrition

Keywords: spaghetti squash mac and cheese, healthy mac and cheese, gluten-free mac and cheese, low-carb mac and cheese, cheesy spaghetti squash

Find it online: https://kitchenbyclara.com/spaghetti-squash-mac-and-cheese-recipe/