Spaghetti Squash Mac Cheese (Printer-friendly)

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

# What You’ll Need:

→ Vegetables

01 - 1 large spaghetti squash, about 2.6 lb

→ 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 kosher 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)

# How-To Guide:

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 35–40 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. Cook for 2–3 minutes until the mixture thickens to a creamy 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 smooth. Remove from heat.
05 - Once the roasted 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 toss with the cheese sauce until evenly coated.
06 - Transfer the coated 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 10–12 minutes until golden and bubbling.
07 - Scatter fresh chopped chives or parsley over the top and serve immediately while hot.

# Expert Advice:

01 -
  • That moment when you pull forkfuls of tender squash strands and they genuinely look like spaghetti is oddly thrilling every single time.
  • The cheese sauce comes together in under five minutes and tastes like something you would get at a bistro, not something secretly good for you.
  • It reheats beautifully the next day, which means lunch is sorted without any extra effort.
02 -
  • Do not overcook the squash or the strands will turn mushy and watery, which dilutes the cheese sauce into a sad puddle.
  • Letting the squash rest cut side down for a minute after roasting helps steam loosen the strands so they pull apart more cleanly.
  • Toss the strands with the sauce gently rather than stirring aggressively to keep the noodle-like texture intact.
03 -
  • Microwave the whole squash for 3 minutes before cutting to soften the skin and save your wrists from a wrestling match.
  • Grate your own cheese from a block rather than using pre-shredded bags because the anti-caking additives on packaged cheese will make your sauce grainy instead of smooth.

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