Spaghetti Squash Mac Cheese (Printable Version)
Roasted spaghetti squash strands coated in rich, creamy cheese sauce for a lighter comfort food experience.
# What You 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 kosher salt
10 - 1/4 teaspoon freshly ground black pepper
→ Optional Topping
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)
# How To Make It:
01 - Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Place 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 - In a medium saucepan over medium heat, melt the butter. 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, approximately 2–3 minutes.
04 - Reduce heat to low. Add the cheddar, Gruyère, garlic powder, ground mustard, salt, and pepper. Stir until all 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 - For a 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 - Finish with freshly chopped chives or parsley and serve immediately.
# Helpful Hints:
01 -
- The squash strands hold onto cheese sauce in a way that regular pasta never quite manages, giving you maximum creaminess in every single bite.
- It reheats beautifully the next day, which means lunch at your desk suddenly feels like a proper meal instead of a sad afterthought.
02 -
- Do not over roast the squash because mushy strands will turn your mac and cheese into a soggy mess that no amount of cheese sauce can rescue.
- Always add cheese off the heat since boiling cheese causes it to separate into greasy, grainy clumps that never come back together no matter how hard you stir.
03 -
- Microwave the whole squash for three minutes before cutting to soften the skin enough that your knife does not feel like it is fighting you for every inch.
- Let the assembled dish rest for five minutes after baking so the sauce has time to set and actually coats the strands instead of pooling at the bottom of your bowl.