Spaghetti Squash Mac Cheese (Print version)
Roasted spaghetti squash strands in a rich cheddar-Parmesan sauce with an optional golden breadcrumb topping.
# What goes in:
→ Vegetables
01 - 1 large spaghetti squash, approximately 2.5 to 3 pounds
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour (gluten-free if needed)
04 - 1¼ cups whole 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 panko breadcrumbs (gluten-free if needed)
12 - 2 tablespoons grated Parmesan cheese
13 - 1 tablespoon unsalted butter, melted
# Cooking steps:
01 - Preheat the 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 pulp from the center. Lightly brush the cut sides 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, stirring constantly, for 1 minute to form a smooth roux.
05 - Slowly pour in the milk while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, stirring constantly, and cook for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon.
06 - 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.
07 - 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 toss with the cheese sauce until evenly coated throughout.
08 - Transfer the sauced squash mixture to a greased baking dish. In a small bowl, combine the panko breadcrumbs, Parmesan cheese, and melted butter. Sprinkle the topping evenly over the squash. Broil on high for 2 to 3 minutes until the topping is golden brown and crispy.
09 - Serve warm, garnished with additional Parmesan cheese or fresh herbs as desired.
# Tips from flavorandfeast:
01 -
- You get all the cozy comfort of mac and cheese without the carb coma that follows.
- The squash strands actually hold onto cheese sauce better than regular pasta once you figure out the right technique.
02 -
- Overcooked squash turns mushy and watery, so check it at 35 minutes rather than waiting the full 40.
- Adding cheese to the sauce off the heat prevents it from separating and turning oily or grainy.
03 -
- Microwave the whole squash for two minutes before cutting to make it dramatically easier and safer to slice through.
- Let the roasted squash rest cut side up for five minutes to release steam and concentrate the strands so your sauce does not get watered down.