Spaghetti Squash Mac Cheese (Printable)
Roasted spaghetti squash strands coated in creamy cheddar-Parmesan sauce with breadcrumbs for a golden baked finish.
# 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 all-purpose flour (gluten-free if needed)
04 - 1¼ cups whole or 2% milk
05 - 1 cup shredded sharp cheddar cheese
06 - ½ cup grated Parmesan cheese
07 - ¼ teaspoon garlic powder
08 - ¼ teaspoon ground mustard
09 - ¼ teaspoon salt
10 - ¼ teaspoon black pepper
→ Topping
11 - ⅓ cup panko breadcrumbs (gluten-free if needed)
12 - 2 tablespoons grated Parmesan cheese
13 - 1 tablespoon melted butter
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Carefully halve the spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides lightly with olive oil if desired.
03 - Place squash halves cut-side down on the prepared baking sheet. Roast for 35–40 minutes until the flesh is fork-tender and strands separate easily.
04 - While the squash roasts, melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
05 - Slowly whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 2–3 minutes. Remove from heat and stir in cheddar, Parmesan, garlic powder, ground mustard, salt, and black pepper until melted and smooth.
06 - Use a fork to shred the roasted squash flesh into spaghetti-like strands. Transfer to a large bowl and gently toss with the cheese sauce until evenly coated.
07 - Transfer the mixture to a greased baking dish. In a small bowl, combine panko breadcrumbs, Parmesan cheese, and melted butter. Sprinkle evenly over the squash. Broil on high for 2–3 minutes until golden brown.
08 - Serve warm, garnished with extra Parmesan or fresh herbs if desired.
# Tips from dashanddishes:
01 -
- The strands hold onto cheese sauce better than you would expect, and every forkful feels indulgent without the heavy aftermath.
- It is one of those rare dishes that is simultaneously comfort food and something your doctor would approve of.
- You get all the satisfaction of mac and cheese with a fraction of the carbs, which means you can go back for seconds without a second thought.
02 -
- Do not overcook the squash or the strands turn mushy and watery, which dilutes your cheese sauce into a sad puddle. Test at 35 minutes and remember they keep cooking a bit after you pull them out.
- Letting the squash rest cut-side down for a few minutes after roasting makes it easier to handle and helps some of the moisture evaporate so your finished dish is not soupy.
03 -
- If your sauce seems too thick after adding the cheese, stir in a tablespoon of milk at a time until it reaches a pourable consistency that coats the squash strands without drowning them.
- For the crispiest topping, broil on the second rack position rather than the very top, which gives the panko time to crisp through before the surface burns.