Spaghetti Squash Mac Cheese (Printable)
Tender roasted spaghetti squash strands tossed in a rich, creamy cheddar-Gruyère cheese sauce for a comforting low-carb alternative to traditional mac and cheese.
# What You'll Need:
→ Vegetables
01 - 1 large spaghetti squash, about 2.6 lb
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons gluten-free flour or all-purpose flour
04 - 1 1/2 cups whole milk
05 - 1 cup grated sharp cheddar cheese
06 - 1/2 cup grated Gruyère 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 - 1/4 cup grated Parmesan cheese
12 - 1/4 cup gluten-free breadcrumbs
13 - 1 tablespoon melted butter
14 - Fresh chives or parsley, chopped, for garnish
# How To Make It:
01 - Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Place halves cut side down on a parchment-lined baking sheet. Roast for 35 to 40 minutes until the flesh is tender and shreds easily with a fork.
02 - While the squash roasts, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth roux.
03 - Gradually pour in the whole milk while whisking continuously. Cook for 2 to 3 minutes until the mixture thickens to a creamy consistency.
04 - Reduce heat to low. Add the cheddar, Gruyère, garlic powder, ground mustard, salt, and pepper. Stir until all the cheese has melted and the sauce is completely smooth. Remove from heat.
05 - Once the roasted squash is cool enough to handle, use a fork to scrape the flesh into long strands. Transfer the strands to a large mixing bowl and gently fold in the cheese sauce until evenly coated.
06 - Transfer the coated squash to a lightly greased baking dish. In a small bowl, combine the breadcrumbs, Parmesan, and melted butter. Sprinkle the mixture evenly over the top. Bake at 400°F for 10 to 12 minutes until golden and bubbling.
07 - Remove from the oven and garnish with freshly chopped chives or parsley. Serve immediately.
# Tips from dashanddishes:
01 -
- It gives you all the gooey cheese comfort of mac and cheese without the carb coma that follows.
- The squash strands hold onto sauce better than actual pasta, which I did not believe until I watched it happen with my own eyes.
02 -
- Do not over roast the squash because mushy strands will turn your mac and cheese into a wet puddle instead of something you can actually eat with a fork.
- Add the cheese off the heat or at very low temperature because boiling cheese sauce causes it to break and turn grainy which is heartbreaking after all that effort.
03 -
- Microwave the whole squash for two minutes before cutting it to make slicing through that rock hard shell significantly easier and far less dangerous.
- Let the squash rest cut side up for five minutes after roasting so excess moisture evaporates and your final dish does not end up watery.