Spaghetti Squash Mac Cheese (Printable Version)
Tender roasted spaghetti squash strands tossed in a rich, creamy cheese sauce with cheddar and Gruyère. A lighter, low-carb take on the comfort classic.
# What You'll Need:
→ 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 - 1½ cups whole milk
05 - 1 cup grated sharp cheddar cheese
06 - ½ cup grated Gruyère cheese
07 - ¼ teaspoon garlic powder
08 - ¼ teaspoon ground mustard
09 - ¼ teaspoon kosher salt
10 - ¼ teaspoon freshly ground black pepper
→ Topping
11 - ¼ cup grated Parmesan cheese
12 - ¼ cup gluten-free breadcrumbs
13 - 1 tablespoon unsalted butter, melted
14 - Fresh chives or parsley, chopped for garnish
# Directions:
01 - Preheat oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Place both halves cut side down on a parchment-lined baking sheet. Roast for 35 to 40 minutes until the flesh is tender and easily shreds into strands with a fork.
02 - While the squash roasts, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute to form a smooth roux.
03 - Gradually pour in the whole milk while whisking continuously. Cook for 2 to 3 minutes, stirring constantly, until the mixture thickens into a smooth béchamel.
04 - Reduce heat to low and add the sharp cheddar, Gruyère, garlic powder, ground mustard, salt, and black pepper. Stir until all the cheeses have fully melted and the sauce is silky and uniform. Remove from heat.
05 - Once the roasted squash is cool enough to handle, use a fork to scrape the flesh into long spaghetti-like strands. Transfer the strands to a large mixing bowl and pour the cheese sauce over top. Gently toss until every strand is evenly coated.
06 - Transfer the sauced squash to a lightly greased baking dish. In a small bowl, combine the breadcrumbs, Parmesan cheese, and melted butter. Sprinkle the mixture evenly over the top. Bake at 400°F for 10 to 12 minutes until the topping is golden and the edges are bubbling.
07 - Remove from the oven and finish with a scattering of freshly chopped chives or parsley. Serve warm.
# Expert Tips:
01 -
- You get all the cozy cheese pull magic of mac and cheese without the heavy carb coma that follows.
- The squash strands actually hold onto sauce better than you would expect, which means every single bite is coated.
02 -
- Do not overcook the squash or the strands turn mushy and release water that dilutes your cheese sauce into a sad soup.
- Adding the cheese off the heat prevents the sauce from breaking and turning grainy, which I learned after ruining two batches in a row.
03 -
- Microwave the whole squash for 3 minutes before cutting to soften the skin and save yourself a wrestling match with your knife.
- Grate your own cheese from a block rather than using pre shredded bags, since the anti caking additives on packaged cheese make the sauce grainy instead of velvety smooth.