Spaghetti Squash Mac Cheese (Print version)
Tender squash strands in a rich, velvety two-cheese sauce for a lighter comfort classic.
# What goes in:
→ Vegetables
01 - 1 large spaghetti squash, about 2.6 lb
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons gluten-free flour
04 - 1½ cups whole milk
05 - 1 cup sharp cheddar cheese, freshly grated
06 - ½ cup Gruyère cheese, freshly grated
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 Parmesan cheese, finely grated
12 - ¼ cup gluten-free breadcrumbs
13 - 1 tablespoon unsalted butter, melted
14 - Fresh chives or parsley, chopped for garnish
# Cooking steps:
01 - Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Place cut side down on a parchment-lined baking sheet. Roast for 35–40 minutes until fork-tender and strands separate easily.
02 - In a medium saucepan over medium heat, melt the butter. Whisk in the gluten-free 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 silky consistency.
04 - Reduce heat to low and add the cheddar, Gruyère, garlic powder, ground mustard, salt, and black pepper. Stir until the cheeses melt completely and the sauce is smooth. Remove from heat.
05 - Once the squash is cool enough to handle, use a fork to scrape the flesh into long spaghetti-like strands. Transfer to a large mixing bowl and gently fold in the cheese sauce until evenly coated.
06 - Transfer the sauced squash to a lightly greased baking dish. Combine the breadcrumbs, Parmesan, and melted butter in a small bowl, then sprinkle evenly over the top. Bake at 400°F for 10–12 minutes until golden and bubbling.
07 - Scatter fresh chives or chopped parsley over the top and serve immediately while hot.
# Tips from flavorandfeast:
01 -
- The strands actually hold onto cheese sauce better than you would expect, giving you that comforting pull without the carb coma.
- It takes almost zero fancy technique, just patience while the squash roasts and a willingness to stir.
02 -
- Do not over-roast the squash or the strands turn mushy and watery, which waters down your sauce and breaks your heart.
- Adding the cheese off the heat prevents the sauce from breaking and turning oily, a mistake I made more than once before learning patience.
03 -
- Slice a thin strip off the bottom of each squash half so it sits flat on the baking sheet, which helps it roast more evenly.
- Reserve a quarter cup of pasta water, or in this case a spoonful of the squash juices, to thin the sauce if it tightens up while sitting.