Spaghetti Squash Mac Cheese (Printable Version)

Tender roasted spaghetti squash strands coated in a rich, creamy cheddar-Gruyère cheese sauce for a lighter comfort dish.

# Ingredient List:

→ Vegetables

01 - 1 large spaghetti squash, about 2.6 pounds

→ 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 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 not gluten-free)
13 - 1 tablespoon melted butter
14 - Fresh chives or parsley, chopped, for garnish

# Step-by-Step Instructions:

01 - Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Place the 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. Continue cooking and stirring for 2 to 3 minutes until the mixture thickens to a creamy consistency.
04 - Reduce the heat to low. Add the 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 spaghetti-like strands. Transfer the strands to a large mixing bowl and gently fold in the cheese sauce until evenly coated.
06 - Transfer the coated squash to a lightly greased baking dish. In a small bowl, combine the breadcrumbs, Parmesan, and melted butter. Sprinkle the mixture evenly over the top. Bake at 400°F for 10 to 12 minutes until golden and bubbling.
07 - Finish with a sprinkle of freshly chopped chives or parsley just before serving.

# Tips from hearthlykitchen:

01 -
  • That moment you pull forkfuls of tender squash strands and they genuinely look like spaghetti is pure kitchen magic.
  • The cheese sauce uses two cheeses for depth, and you will not miss the pasta at all.
  • It reheats beautifully the next day, making it perfect for leftovers that actually taste good.
02 -
  • Do not overcook the squash or the strands turn mushy and watery, which dilutes the sauce into a soupy mess.
  • Letting the squash rest cut side down after roasting traps steam and makes shredding much easier.
03 -
  • Score the squash flesh in a crosshatch pattern before roasting and the strands separate even more cleanly.
  • Reserve a handful of the pasta cooking water from the sauce, or a splash of milk, to loosen the cheese sauce if it thickens too much while sitting.

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