Spaghetti Squash Mac Cheese (Printable)
Roasted spaghetti squash strands in a creamy cheddar-Parmesan sauce—lighter, vegetarian comfort with an optional crunchy topping.
# What You'll Need:
→ Vegetables
01 - 1 large spaghetti squash (about 2.5 to 3 lb)
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons gluten-free all-purpose flour (or regular all-purpose flour)
04 - 1 1/4 cups whole or 2% 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
→ Topping
11 - 1/3 cup gluten-free panko breadcrumbs (or regular panko)
12 - 2 tablespoons grated Parmesan cheese
13 - 1 tablespoon melted butter
# Directions:
01 - Preheat oven to 400°F. Line a 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. Lightly brush the cut sides with olive oil if desired.
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 separate easily when pulled with a fork.
04 - While the squash roasts, melt the 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 simmer and continue stirring until the sauce thickens, about 2 to 3 minutes.
05 - Remove the saucepan from heat. Stir in the cheddar cheese, Parmesan cheese, garlic powder, ground mustard, salt, and black pepper until the cheese is fully melted and the sauce is smooth.
06 - Use a fork to shred the roasted squash flesh into spaghetti-like strands. Transfer the strands to a large mixing bowl and gently toss with 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 topping evenly over the squash. Broil on high for 2 to 3 minutes until the topping is golden brown.
08 - Serve warm, garnished with additional Parmesan cheese or fresh herbs if desired.
# Expert Tips:
01 -
- It gives you every bit of the cozy, cheesy comfort of mac and cheese but leaves you feeling light and energized afterward.
- The squash strands have a slight crunch that makes every bite more interesting than ordinary pasta ever could.
02 -
- Do not overcook the squash or the strands turn mushy and lose that satisfying texture, so start checking at the 35 minute mark.
- Adding the cheese off the heat prevents it from separating and turning grainy, which is a mistake I made more than once before learning this trick.
03 -
- Microwave the whole squash for three minutes before cutting to soften the skin and make halving it significantly easier and safer.
- Ground mustard is the one ingredient people skip that they absolutely should not, because it is what makes the cheese sauce taste deeply complex rather than one dimensional.