Spaghetti Squash Mac Cheese (Printable)

Tender squash strands in a rich, creamy cheddar-Gruyère sauce for a lighter comfort classic.

# What You'll 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 - 1½ cups whole milk
05 - 1 cup grated sharp cheddar cheese
06 - ½ cup grated Gruyère cheese (optional, for extra richness)
07 - ¼ teaspoon garlic powder
08 - ¼ teaspoon ground mustard
09 - ¼ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper

→ Topping

11 - ¼ cup grated Parmesan cheese
12 - ¼ cup gluten-free breadcrumbs (or regular breadcrumbs if not gluten-free)
13 - 1 tablespoon melted butter
14 - Fresh chives or parsley, chopped (for garnish)

# Directions:

01 - Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place halves cut side down on a parchment-lined baking sheet. Roast for 35–40 minutes until the flesh is tender and easily shreds into strands 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 whisk in the whole milk, stirring constantly until the mixture thickens and coats the back of a spoon, about 2–3 minutes.
04 - Reduce heat to low and add the cheddar, Gruyère, garlic powder, ground mustard, salt, and pepper. Stir until the cheeses are fully melted and the sauce is silky 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 fold in the cheese sauce until evenly coated.
06 - Transfer the sauced squash mixture to a lightly greased baking dish. In a small bowl, combine the breadcrumbs, Parmesan, and melted butter. Sprinkle the topping evenly over the surface. Bake at 400°F for 10–12 minutes until the top is golden and bubbling.
07 - Finish with a scattering of fresh chopped chives or parsley and serve immediately.

# Expert Tips:

01 -
  • The squash strands hold cheese sauce surprisingly well, giving you that gooey mac and cheese experience without the heavy carb crash afterward.
  • It reheats beautifully the next day, which means you get to look forward to lunch for once.
  • The crispy breadcrumb topping over that bubbling cheese creates a texture contrast that will make everyone at the table go quiet.
02 -
  • Overcooked squash turns watery and mushy, which dilutes your cheese sauce into a soupy mess, so check it at 35 minutes and pull it the moment the fork slides through cleanly.
  • Adding cheese to a boiling sauce causes it to separate into oily strands, so always reduce the heat to low before the cheese goes in.
03 -
  • Microwave the whole squash for three minutes before cutting to soften the skin and make halving it dramatically easier and safer.
  • Let the squash rest cut side up for five minutes after roasting so excess moisture evaporates instead of flooding your cheese sauce.

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