Spaghetti Squash Mac Cheese (Printable Version)
Roasted spaghetti squash strands in a rich cheddar-Parmesan sauce with an optional golden breadcrumb topping.
# What You 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 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
→ Optional Topping
11 - 1/3 cup gluten-free panko breadcrumbs
12 - 2 tablespoons grated Parmesan cheese
13 - 1 tablespoon unsalted butter, melted
# How To Make It:
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 pulp from the center.
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 release easily when scraped.
04 - While the squash roasts, melt 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 sauce 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 bowl and gently fold in the cheese sauce until evenly coated.
07 - Transfer the coated squash mixture to a greased baking dish. In a small bowl, combine the panko breadcrumbs, Parmesan cheese, and melted butter. Sprinkle the mixture evenly over the top. Broil on high for 2 to 3 minutes until the topping is golden brown and crispy.
08 - Serve warm, garnished with additional grated Parmesan or fresh herbs if desired.
# Helpful Hints:
01 -
- All the creamy, cheesy comfort of traditional mac and cheese but you feel genuinely good after eating it.
- The squash strands have a satisfying bite that holds onto sauce better than regular pasta ever could.
02 -
- Let the squash cool for five minutes before shredding because those steam burns on your fingertips are surprisingly painful and entirely avoidable.
- If your sauce seems too thick before combining, whisk in a splash of milk because it will also thin slightly when mixed with the moisture from the squash.
03 -
- Microwave the whole squash for three minutes before cutting to soften the skin and save your wrists from a wrestling match.
- Ground mustard is the difference between cheese sauce that tastes flat and cheese sauce that makes people close their eyes and nod when they take a bite.