Spaghetti Squash Mac Cheese (Printable)
Tender spaghetti squash strands coated in a rich, creamy cheese sauce featuring sharp cheddar and Gruyère. A lighter, comforting twist on a classic favorite.
# What You 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 - 1 1/2 cups whole milk
05 - 1 cup grated sharp cheddar cheese
06 - 1/2 cup grated Gruyère 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 - 1/4 cup grated Parmesan cheese
12 - 1/4 cup gluten-free breadcrumbs
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 halves cut side down on a parchment-lined baking sheet. Roast for 35 to 40 minutes until the flesh is tender and shreds easily 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. Continue cooking and stirring for 2 to 3 minutes until the mixture thickens to a creamy consistency.
04 - Reduce heat to low. Add the cheddar, Gruyère, garlic powder, ground mustard, salt, and pepper. Stir until the cheeses are completely melted and the sauce is silky smooth. Remove from heat.
05 - Once the squash is cool enough to handle, use a fork to scrape the flesh into long 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 to a lightly greased baking dish. In a small bowl, combine the breadcrumbs, Parmesan, and melted butter. Sprinkle the mixture evenly over the top. Bake at 400°F for 10 to 12 minutes until golden and bubbling.
07 - Remove from the oven and garnish with freshly chopped chives or parsley before serving.
# Expert Advice:
01 -
- That moment when someone asks for seconds and does not realize they are eating squash instead of pasta is genuinely priceless.
- The cheese sauce is so velvety and rich that you will want to pour it on everything from broccoli to a spoon.
- It reheats beautifully the next day, which means lunch is sorted without any effort at all.
02 -
- Overcooked spaghetti squash turns watery and mushy, so pull it from the oven the moment the fork pierces it easily, not a minute later.
- Adding cheese to a boiling sauce causes it to separate and turn grainy, so always remove the pan from heat before stirring in the grated cheeses.
03 -
- Microwave the whole squash for three minutes before cutting it to make slicing through that rock hard skin significantly easier and far less terrifying.
- Toss the shredded squash with a pinch of salt and let it drain in a colander for five minutes before adding the sauce to prevent a watery finished dish.