Table of Contents

Introduction

Craving something cozy, cheesy, and irresistibly golden? This Spaghetti Squash Mac and Cheese Recipe brings a fun, flavorful twist to a beloved classic. It’s everything you love about traditional mac—melty cheese, a creamy sauce, and a bubbly baked finish, but with an unexpected star: spaghetti squash.

Instead of pasta, you’ll use tender, oven-roasted spaghetti squash strands that soak up every bit of rich cheese flavor. The result? A comfort dish that’s warm, nostalgic, and deeply satisfying, with a rustic charm all its own. Whether you’re hosting a dinner, prepping for a family meal, or simply treating yourself, this recipe offers all the indulgence of mac and cheese with a unique and delicious base.

Why Spaghetti Squash?

Spaghetti squash offers a unique, noodle-like texture that mimics traditional pasta strands when roasted and shredded. It’s a perfect blank canvas, subtly sweet and earthy, which makes it ideal for absorbing a rich cheese sauce.

What Makes It Special?

Textural delight: It has a slightly crisp yet tender bite.
Flavor balance: Its mild flavor pairs perfectly with bold cheeses.
Rustic presentation: It brings a homestyle charm to the table.

Essential Ingredients

Creating the ultimate spaghetti squash mac and cheese starts with quality, simple ingredients. Here’s what you’ll need:

Base Ingredients:

1 large spaghetti squash (about 3–4 lbs)
2 tablespoons olive oil
Salt and pepper, to taste

Cheese Sauce:

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1/2 cup gruyère or gouda, shredded (optional)
1/4 teaspoon garlic powder
1/2 teaspoon mustard powder or Dijon mustard
Salt and cracked pepper, to taste

Optional Toppings:

1/2 cup panko breadcrumbs
2 tablespoons melted butter
Pinch of paprika or cayenne

Golden baked spaghetti squash mac and cheese recipe in a rustic casserole dish

How to Cook Spaghetti Squash (3 Methods)

Cooking spaghetti squash correctly is key. It should be soft enough to shred easily but not mushy.

Oven-Roasted (Preferred)

Preheat oven to 400°F (200°C).
Cut squash in half lengthwise and scoop out seeds.
Brush insides with olive oil and season with salt and pepper.
Place cut-side down on a baking sheet.
Roast for 35–45 minutes until fork-tender.

Microwave (Quick Fix)

Poke holes with a fork.
Microwave whole for 5 minutes.
Cut open, remove seeds, microwave halves for another 5–7 minutes.

Instant Pot Method

Cut squash in half.
Add 1 cup water to the pot.
Place squash on a trivet.
Pressure cook on high for 8 minutes. Quick release.

Once cooked, shred with a fork into spaghetti-like strands.

Crafting the Perfect Cheese Sauce

The heart of this recipe lies in the cheese sauce. Silky, rich, and flavorful—this sauce coats every squash strand for that mac and cheese magic.

Step-by-Step Cheese Sauce:

Melt butter in a medium saucepan over medium heat.
Whisk in flour and cook for 1–2 minutes to form a roux.
Slowly pour in milk and cream, whisking constantly until smooth.
Cook for 4–5 minutes, stirring, until the sauce thickens.
Lower heat. Add shredded cheese gradually, stirring as it melts.
Add garlic powder and mustard. Season with salt and pepper.

Assembling Your Squash Mac

Now for the fun part—combining everything into one bubbly, cheesy casserole.

Instructions:

Preheat oven to 375°F (190°C).
In a large bowl, combine shredded spaghetti squash and cheese sauce.
Pour into a greased baking dish or oven-safe skillet.
Mix panko and melted butter. Sprinkle evenly on top.
Bake uncovered for 20–25 minutes or until bubbly and golden.

Flavor Variations & Add-ins

Want to personalize your spaghetti squash mac and cheese? These fun variations bring extra flair and flavor:

Meaty Mix-ins

Crispy pancetta or bacon bits
Shredded rotisserie chicken
Spicy sausage crumbles

Veggie Upgrades

Chopped spinach or kale
Roasted broccoli or cauliflower florets
Sliced jalapeños for heat

Cheese Variations

Smoked gouda
White cheddar
Fontina for extra meltiness

Vegan/Dairy-Free Swaps

Use cashew cream or coconut milk
Nutritional yeast + plant-based cheese shreds

Serving Ideas

While this dish can shine on its own, it pairs beautifully with simple sides:

Suggested Pairings:

Arugula salad with lemon vinaigrette
Roasted garlic bread or cheese toast
Sautéed green beans with shallots
Sparkling apple cider or a crisp white wine

Frequently Asked Questions (FAQs)

Can I make this ahead of time?

Yes! Assemble everything, cover, and refrigerate. Bake just before serving. You may need to add 5–10 minutes to the baking time.

What does spaghetti squash taste like in mac and cheese?

It has a mild, slightly nutty flavor that works well with cheese. The texture is tender with a bit of a bite—like angel hair pasta.

Can I use frozen spaghetti squash?

Yes, but thaw it fully and squeeze out any extra water. Too much moisture can dilute the sauce.

How do I make it extra creamy?

Use heavy cream in your sauce, add a little cream cheese, or fold in ricotta before baking.

What cheese works best?

Sharp cheddar is classic, but blending with gouda, fontina, or Monterey Jack adds great melt and flavor.

Is this a kid-friendly recipe?

Absolutely. The squash blends seamlessly into the cheesy sauce, and the crispy top is always a hit.

Conclusion

This Spaghetti Squash Mac and Cheese Recipe is more than just a clever twist on a classic—it’s a cheesy, bubbling, crave-worthy experience that brings comfort food to a whole new level. With tender spaghetti squash strands in place of pasta and a rich, creamy cheese sauce tying it all together, each bite is a perfect balance of cozy and creative.