Spaghetti Squash Mac Cheese (Print View)

Roasted spaghetti squash tossed in a creamy cheddar-Parmesan sauce for a lighter, comforting main.

# 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
04 - 1¼ cups whole milk or 2% milk
05 - 1 cup shredded sharp cheddar cheese
06 - ½ cup grated Parmesan cheese
07 - ¼ teaspoon garlic powder
08 - ¼ teaspoon ground mustard
09 - ¼ teaspoon kosher salt
10 - ¼ teaspoon freshly ground black pepper

→ Topping

11 - ⅓ cup gluten-free panko breadcrumbs
12 - 2 tablespoons grated Parmesan cheese
13 - 1 tablespoon melted butter

# How-To Steps:

01 - Preheat oven to 400°F. Line a rimmed 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 and stringy fibers from the center. Lightly brush the cut surfaces 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 gentle simmer and continue stirring until the sauce thickens, about 2 to 3 minutes.
05 - Remove the saucepan from heat. Add the shredded cheddar, grated Parmesan, garlic powder, ground mustard, salt, and black pepper. Stir 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 scrape the flesh into spaghetti-like strands. Transfer the strands to a large bowl and gently fold in the cheese sauce until evenly coated throughout.
07 - Transfer the sauced squash mixture to a lightly greased baking dish. In a small bowl, combine the gluten-free panko, Parmesan, and melted butter. Sprinkle the topping evenly over the surface. Broil on high for 2 to 3 minutes until the topping is golden brown and crispy.
08 - Serve warm, garnished with additional Parmesan or fresh herbs if desired.

# Expert Hints:

01 -
  • You get all the cozy satisfaction of mac and cheese without the heavy carb crash that follows.
  • The squash strands hold onto cheese sauce in a way that regular pasta never quite manages.
  • It reheats beautifully the next day, maybe even better, if that is possible.
02 -
  • Overcooked squash turns mushy and watery, so check it at the 30 minute mark rather than waiting the full time.
  • Adding cheese to a boiling sauce causes it to separate and turn grainy, so always pull it off the heat first.
  • Letting the squash rest cut side up for five minutes after roasting helps release excess moisture before you shred it.
03 -
  • Microwave the whole squash for three minutes before cutting to soften the skin and save your wrists.
  • Ground mustard is the quiet hero here, never skip it, because it makes the cheese taste noticeably more vibrant.

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