Spaghetti Squash Mac Cheese (Printable)
Tender roasted spaghetti squash strands tossed in a rich, cheesy sauce for a lighter comfort food alternative.
# What You'll Need:
→ Vegetables
01 - 1 medium spaghetti squash, about 2.5 lb
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons gluten-free all-purpose flour
04 - 1½ cups whole milk
05 - 1 teaspoon Dijon mustard
06 - ½ teaspoon garlic powder
07 - ½ teaspoon onion powder
08 - ½ teaspoon salt
09 - ¼ teaspoon ground black pepper
10 - 1½ cups sharp cheddar cheese, shredded
11 - ½ cup Gruyère cheese, shredded
→ Topping
12 - 2 tablespoons grated Parmesan cheese
13 - ¼ cup gluten-free breadcrumbs
14 - 1 tablespoon unsalted butter, melted
15 - 1 tablespoon fresh parsley, chopped
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut side down on the prepared baking sheet. Roast for 35 to 40 minutes until the flesh is tender and easily shreddable with a fork.
03 - While the squash roasts, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth roux.
04 - Gradually whisk in the milk until completely smooth with no lumps remaining. Add the Dijon mustard, garlic powder, onion powder, salt, and black pepper. Cook, stirring constantly, until the sauce thickens, about 3 to 4 minutes.
05 - Remove the saucepan from heat. Stir in the shredded cheddar and Gruyère cheeses until fully melted and the sauce is silky smooth.
06 - Once the squash is cool enough to handle, use a fork to shred the flesh into spaghetti-like strands. Discard the skins.
07 - Add the spaghetti squash strands to the cheese sauce and toss gently until evenly coated. Transfer the mixture to a greased 9x13-inch baking dish.
08 - In a small bowl, combine the gluten-free breadcrumbs with the melted butter and grated Parmesan. Sprinkle evenly over the squash mixture.
09 - Bake at 400°F for 10 minutes, or until the topping is golden and the sauce is bubbly around the edges.
10 - Remove from the oven, garnish with chopped fresh parsley, and serve immediately while hot.
# Expert Suggestions:
01 -
- The squash shreds into golden strands that hold onto cheese sauce in a way that feels almost too good to be guilt free.
- It satisfies every mac and cheese craving without leaving you in a carb coma afterward.
- The crispy Parmesan breadcrumb topping will have you scraping the edges of the baking dish for every last crumb.
02 -
- Overcooked spaghetti squash turns into mush, so check it at 35 minutes and pull it the moment the fork meets gentle resistance.
- Adding cheese to a boiling sauce causes it to separate and turn oily, so always kill the heat first and let residual warmth do the melting.
03 -
- Score the skin of the squash lightly with your knife before cutting all the way through, which prevents it from rolling and putting your fingers in danger.
- Letting the finished dish rest for five minutes before serving allows the cheese sauce to thicken slightly so it clings to the strands instead of pooling at the bottom.