Spaghetti Squash Mac Cheese (Printable Version)
Roasted spaghetti squash with creamy cheesy sauce for a light low-carb comfort dish.
# What You Need:
→ Vegetables
01 - 1 medium spaghetti squash, about 2.5 lbs
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons gluten-free all-purpose flour
04 - 1 1/2 cups whole milk
05 - 1 teaspoon Dijon mustard
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon ground black pepper
10 - 1 1/2 cups sharp cheddar cheese, shredded
11 - 1/2 cup Gruyère cheese, shredded
→ Topping
12 - 2 tablespoons grated Parmesan cheese
13 - 1/4 cup gluten-free breadcrumbs
14 - 1 tablespoon unsalted butter, melted
15 - 1 tablespoon fresh parsley, chopped
# How To Make:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
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 shredded with a fork.
03 - While the squash roasts, melt the butter in a saucepan over medium heat. Whisk in the gluten-free flour and cook for 1 minute to form a smooth roux.
04 - Gradually whisk in the whole milk until smooth and no lumps remain. Add the Dijon mustard, garlic powder, onion powder, salt, and 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 smooth.
06 - When 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 until evenly coated. Transfer the mixture to a greased baking dish.
08 - In a small bowl, mix 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 top is bubbly and golden brown.
10 - Remove from the oven, garnish with chopped fresh parsley, and serve hot.
# Expert Advice:
01 -
- You get all the cozy comfort of mac and cheese but with a fraction of the carbs and no heavy pasta coma afterward.
- The squash strands have a slight crunch that gives the dish an unexpectedly satisfying texture you wont find in regular noodles.
- It reheats beautifully the next day which means lunch is already handled and that alone is worth celebrating.
02 -
- Do not overcook the squash because mushy strands will turn into a watery mess when mixed with the sauce and you lose that signature spaghetti texture entirely.
- Shred your own cheese from a block because pre-shredded varieties are coated in anti-caking powders that make the sauce grainy instead of smooth.
- If your squash releases a lot of moisture after shredding lay the strands on a clean towel and gently press to absorb excess liquid before adding the sauce.
03 -
- Cut the squash crosswise instead of lengthwise if you want longer strands because the fibers run top to bottom and cutting against them yields those dramatic restaurant quality noodles.
- A tiny pinch of nutmeg in the cheese sauce adds a warm background note that makes people ask what your secret ingredient is.