Spaghetti Squash Mac Cheese (Printable)
Tender spaghetti squash in a rich, creamy cheddar cheese sauce for a comforting lighter twist.
# What You’ll Need:
→ Vegetables
01 - 1 large spaghetti squash, about 2.6 pounds
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons gluten-free flour or all-purpose flour
04 - 1½ cups whole milk
05 - 1 cup grated sharp cheddar cheese
06 - ½ cup grated Gruyère cheese
07 - ¼ teaspoon garlic powder
08 - ¼ teaspoon ground mustard
09 - ¼ teaspoon kosher salt
10 - ¼ teaspoon freshly ground black pepper
→ Topping
11 - ¼ cup grated Parmesan cheese
12 - ¼ cup gluten-free breadcrumbs
13 - 1 tablespoon unsalted butter, melted
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 tender and easily shredded 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 pour in the whole milk while whisking continuously. Cook for 2–3 minutes until the mixture thickens to a smooth consistency.
04 - Reduce heat to low and add the cheddar, Gruyère, garlic powder, ground mustard, salt, and pepper. Stir until all cheeses are fully melted and the sauce is velvety smooth. Remove from heat.
05 - Once the squash is cool enough to handle, use a fork to scrape the flesh into long strands. Transfer to a large mixing bowl and gently fold in the cheese sauce until evenly coated.
06 - 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 a scattering of fresh chives or parsley and serve immediately.
# Expert Tips:
01 -
- It gives you all the gooey, cheesy comfort of mac and cheese without the heavy carb crash that follows.
- The squash strands hold onto sauce better than you would expect, and each forkful feels surprisingly indulgent for something made from a vegetable.
02 -
- Overcooked squash turns mushy and watery, so check it at 35 minutes rather than guessing, because you can always add time but you cannot undo it.
- Adding cold cheese to a hot sauce causes clumping, so let your grated cheese sit out while the squash roasts so it comes closer to room temperature.
03 -
- Let the assembled dish rest for five minutes after baking because the sauce thickens as it cools and holds together better on the plate.
- A squeeze of fresh lemon juice over the finished dish brightens everything and cuts the richness in a way that makes people reach for seconds.