Spaghetti Squash Mac Cheese (Print View)
Tender spaghetti squash strands coated in rich, creamy cheddar-Gruyère sauce for a comforting low-carb alternative to traditional mac and cheese.
# What You Need:
→ Vegetables
01 - 1 large spaghetti squash, about 2.6 lbs
→ 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 (optional, for extra richness)
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 (or regular breadcrumbs if gluten-free is not required)
13 - 1 tablespoon melted butter
14 - Fresh chives or parsley, chopped (for garnish)
# How-To Steps:
01 - Preheat oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Place both 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. Cook for 2 to 3 minutes until the mixture thickens to a creamy consistency.
04 - Reduce heat to low. Add the sharp cheddar, Gruyère, garlic powder, ground mustard, salt, and black pepper. Stir until all the cheese has melted and the sauce is completely smooth. Remove from heat.
05 - Once the roasted squash is cool enough to handle, use a fork to scrape the flesh into long strands. Transfer the strands to a large mixing bowl and gently fold in the cheese sauce until evenly coated.
06 - Transfer the sauced squash mixture to a lightly greased baking dish. In a small bowl, combine the breadcrumbs, Parmesan cheese, and melted butter. Sprinkle the mixture evenly over the top. Bake at 400°F for 10 to 12 minutes until the topping is golden and bubbling.
07 - Remove from the oven and garnish with freshly chopped chives or parsley before serving.
# Expert Hints:
01 -
- That moment when you scrape the squash and these perfect golden strands appear feels like pure kitchen magic.
- The cheese sauce comes together in under ten minutes, so the whole thing barely asks more of you than patience while the squash roasts.
- It reheats beautifully the next day, which means lunch is already handled and that always feels like a win.
02 -
- Overcooked squash turns mushy instead of forming distinct strands, so check it at the 35-minute mark rather than assuming it needs more time.
- Adding cheese to a boiling sauce causes it to separate and turn grainy, which is why pulling it off the heat first makes all the difference.
03 -
- Salting the squash halves and letting them sit cut side up for ten minutes draws out excess moisture, which means your final dish will be creamy rather than watery.
- Grating your cheese from a block instead of using pre-shredded bags eliminates the anti-caking additives that prevent smooth melting.