Spaghetti Squash Mac Cheese (Printer-friendly)
Roasted spaghetti squash strands coated in a creamy cheddar-Parmesan sauce with an optional golden breadcrumb finish.
# What You’ll 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
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
12 - 2 tablespoons grated Parmesan cheese
13 - 1 tablespoon melted unsalted butter
# How-To Guide:
01 - Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - Using a sharp knife, carefully split the spaghetti squash in half lengthwise. Scoop out and discard the seeds and stringy membranes from the center.
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 pull apart easily with gentle pressure.
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 smooth roux. Slowly pour in the milk while whisking constantly to prevent lumps. Bring to a gentle simmer and cook, stirring continuously, until the mixture thickens, about 2 to 3 minutes.
05 - Remove the saucepan from heat. Add the cheddar, Parmesan, garlic powder, ground mustard, salt, and black pepper. Stir until all the cheese has melted and the sauce is silky and uniform.
06 - 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 pour the cheese sauce over top. Gently toss until every strand is evenly coated.
07 - Transfer the sauced squash to a greased baking dish. In a small bowl, combine the panko breadcrumbs, Parmesan, and melted butter. Sprinkle the mixture evenly over the surface. Broil on high for 2 to 3 minutes until the topping turns a deep golden brown.
08 - Let rest for 2 minutes, then serve warm. Garnish with additional Parmesan or fresh herbs if desired.
# Expert Advice:
01 -
- You get all the velvety, cheesy comfort of mac and cheese without the carb coma that follows, and your body genuinely thanks you afterward.
- The squash strands hold onto sauce in a way regular pasta never quite manages, creating little nests of concentrated flavor in every single bite.
02 -
- Do not over roast the squash, because mushy strands will turn your elegant dish into something closer to baby food and there is no coming back from that texture.
- Adding the cheese off the heat rather than over the flame prevents the sauce from breaking and turning grainy, a lesson I learned after one very sad, separated batch.
03 -
- Microwave the whole squash for 3 to 4 minutes before slicing to soften the skin and save your wrists from what can feel like arm wrestling a boulder.
- Let the squash rest cut-side up for 5 minutes after roasting so steam escapes and the strands stay distinct rather than turning watery.