Spaghetti Squash Mac Cheese (Printable)
Roasted squash strands coated in creamy cheddar-Parmesan sauce with optional golden panko 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 (or regular flour if gluten-free is not required)
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 salt
10 - 1/4 teaspoon black pepper
→ Topping (Optional)
11 - 1/3 cup gluten-free panko breadcrumbs (or regular panko)
12 - 2 tablespoons grated Parmesan cheese
13 - 1 tablespoon melted butter
# How To Make It:
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 mixture thickens, about 2 to 3 minutes.
05 - Remove the saucepan from heat. Stir in the shredded cheddar, grated Parmesan, garlic powder, ground mustard, salt, and black pepper. Continue stirring 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 toss with the cheese sauce until evenly coated.
07 - For a baked finish, 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 and crispy.
08 - Serve warm, garnished with extra Parmesan cheese or fresh herbs if desired.
# Expert Advice:
01 -
- You get all the creamy, cheesy satisfaction of mac and cheese without the heavy pasta belly afterward.
- The squash strands have a slight crunch that regular noodles never deliver, and it reheats beautifully the next day for lunch.
02 -
- Do not over roast the squash, because mushy strands will turn into a watery mess when mixed with sauce, so check at 35 minutes and pull it as soon as the fork meets gentle resistance.
- Mixing the panko topping with butter before broiling is the difference between a dry, dusty crust and one that shatters beautifully when you bite into it.
03 -
- Let the squash rest for five minutes after roasting before shredding, because the steam finishes the cooking gently and the strands hold their shape better when they are not piping hot.
- Always remove the saucepan from the heat before adding cheese, since direct heat causes the proteins to seize and you end up with a grainy, broken sauce instead of a velvety one.