Spaghetti Squash Mac Cheese (Printable Version)
Tender roasted spaghetti squash tossed in a creamy cheddar-Parmesan sauce with optional golden panko topping.
# What You'll Need:
→ Vegetables
01 - 1 large spaghetti squash (about 2.5-3 pounds)
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons gluten-free all-purpose flour
04 - 1 1/4 cups whole 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 kosher salt
10 - 1/4 teaspoon freshly ground black pepper
→ Topping
11 - 1/3 cup gluten-free panko breadcrumbs
12 - 2 tablespoons grated Parmesan cheese
13 - 1 tablespoon unsalted butter, melted
# Directions:
01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - Using a sharp knife, carefully halve the spaghetti squash lengthwise. Scoop out and discard the seeds and stringy membrane. Lightly brush the cut sides with olive oil if desired.
03 - Place the squash halves cut-side down on the prepared baking sheet. Roast for 35–40 minutes until the flesh is fork-tender and the strands release easily when scraped with a fork.
04 - 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.
05 - Slowly pour in the milk while whisking continuously to prevent lumps. Bring to a gentle simmer and cook, stirring constantly, until the sauce thickens, about 2–3 minutes.
06 - Remove the saucepan from heat. Stir in the cheddar, Parmesan, garlic powder, ground mustard, salt, and black pepper. Continue stirring until all the cheese has melted and the sauce is smooth and velvety.
07 - Use a fork to shred the roasted squash flesh into spaghetti-like strands. Transfer the strands to a large mixing bowl and gently toss with the cheese sauce until evenly coated.
08 - Transfer the coated squash mixture to a greased baking dish. In a small bowl, combine the panko breadcrumbs, Parmesan, and melted butter. Sprinkle the topping evenly over the squash. Broil on high for 2–3 minutes until the topping is golden brown and crispy.
09 - Serve warm, garnished with additional Parmesan or fresh herbs if desired.
# Expert Tips:
01 -
- It scratches that mac and cheese itch without leaving you in a carb coma by 8pm.
- The squash strands hold onto cheese sauce better than you would ever expect, and cleaning the casserole dish is surprisingly painless.
02 -
- Do not overcook the squash or the strands turn mushy and release pools of water that dilute your cheese sauce into a sad soup.
- Letting the sauce thicken fully before adding cheese prevents a greasy, separated texture that is impossible to fix once it happens.
03 -
- Microwave the whole squash for three minutes before cutting to soften the skin and save your knife and your confidence.
- Reserve a quarter cup of the pasta water from draining the squash strands to thin the sauce if it tightens up while you work.