Description
Spaghetti Squash Mac and Cheese brings together everything you love about traditional mac—gooey cheese, creamy texture, cozy vibes—but swaps the pasta for roasted strands of spaghetti squash. The result is a low-carb, gluten-free, and utterly satisfying dish that’s as indulgent as it is veggie-forward. It’s perfect as a main course or a hearty side.
Ingredients
Scale
For the squash:
- 1 medium spaghetti squash
- 1 tbsp olive oil
- Salt & pepper, to taste
For the cheese sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour (or use GF flour)
- 1 ½ cups milk (dairy or unsweetened plant-based)
- 1 ½ cups shredded sharp cheddar cheese
- 1/4 cup grated Parmesan
- 1/2 tsp garlic powder
- Salt & black pepper, to taste
- Optional: pinch of cayenne or paprika for kick
Instructions
- Roast the squash:
- Preheat oven to 400°F (200°C). Cut squash in half lengthwise, scoop out seeds, brush with olive oil, and season.
- Place cut side down on a baking sheet and roast for 35–40 minutes, until tender.
- Let cool slightly, then use a fork to scrape out spaghetti-like strands.
- Make the cheese sauce:
- In a saucepan, melt butter over medium heat. Stir in flour and whisk for 1–2 minutes to form a roux.
- Gradually whisk in the milk. Simmer until slightly thickened.
- Stir in cheddar, Parmesan, garlic powder, salt, and pepper. Mix until smooth.
- Combine:
- Add the roasted squash strands to the cheese sauce. Stir gently until coated and heated through.
- Serve:
- Spoon into bowls and top with more cheese, herbs, or breadcrumbs if desired.
Notes
- Dairy-free version: Use plant milk and vegan cheese
- Add protein: Stir in cooked chicken, sausage, or chickpeas
- Bake it: Pour into a casserole dish, top with breadcrumbs and broil for a crispy crust
- Extra creamy: Add a spoonful of cream cheese or Greek yogurt to the sauce
- Flavor twist: Add mustard powder or a splash of hot sauce for depth
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Roasted & Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 280 kcal
- Sugar: 5g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 45mg