Spaghetti Squash Mac Cheese (Printable Version)
Roasted spaghetti squash tossed in a creamy cheddar-Parmesan sauce for a lighter, comforting main.
# Ingredient List:
→ 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 - 1 1/4 cups whole or 2% milk
05 - 1 cup shredded sharp cheddar cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon ground mustard
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Topping
11 - 1/3 cup gluten-free panko breadcrumbs
12 - 2 tablespoons grated Parmesan cheese
13 - 1 tablespoon melted butter
# Step-by-Step Instructions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Carefully halve the spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides lightly 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 strands separate easily.
04 - While the squash roasts, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 2 to 3 minutes.
05 - Remove from heat and stir in the cheddar cheese, Parmesan cheese, garlic powder, ground mustard, salt, and black pepper until the cheese is fully melted and the sauce is smooth.
06 - Use a fork to shred the roasted squash flesh into spaghetti-like strands. Transfer the strands to a large bowl and gently toss with the cheese sauce until evenly coated.
07 - Transfer the 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 golden brown.
08 - Serve warm, garnished with extra Parmesan or fresh herbs if desired.
# Tips from hearthlykitchen:
01 -
- It gives you all the creamy, cheesy comfort of mac and cheese without the heavy carb crash afterward, and honestly the squash strands hold sauce better than you would expect.
- The whole thing comes together with basic pantry ingredients and one baking sheet, which means cleanup is almost embarrassingly easy for a dish this satisfying.
02 -
- Do not overcook the squash or the strands turn mushy and watery, which ruins the texture that makes this dish special, so check it at 35 minutes and pull it the moment a fork meets only gentle resistance.
- Removing the saucepan from the heat before adding the cheese prevents graininess and separation, and this single step changed my cheese sauce game forever.
03 -
- Microwave the whole squash for three minutes before cutting to soften the skin and save your wrists from the terrifying experience of slicing through a raw winter gourd.
- Let the roasted squash rest cut side up for five minutes before shredding because the steam escapes and the strands firm up slightly, making them better at holding onto the sauce.