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Spaghetti Squash Mac and Cheese Recipe

Spaghetti Squash Mac and Cheese Recipe
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★★★★★

5 from 27 reviews

A healthier twist on classic mac and cheese using roasted spaghetti squash as a low-carb, gluten-free alternative to pasta, smothered in a rich and creamy sharp cheddar cheese sauce. This comforting dish is perfect for those seeking a nutritious yet indulgent meal.

Ingredients

Scale

Spaghetti Squash

  • 2 spaghetti squash (about 2 pounds each)
  • 1 Tablespoon olive oil
  • ½ teaspoon fine sea salt (or to taste)
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper (or to taste)

Cheese Sauce

  • 2 Tablespoons salted butter
  • 2 Tablespoons all-purpose flour (or gluten-free all-purpose flour, tapioca flour, or cornstarch)
  • ½ teaspoon fine sea salt
  • ¼ teaspoon garlic powder
  • 1 ½ cups whole milk
  • 2 ½ cups sharp cheddar cheese, divided

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees F (204 degrees C) to prepare for roasting the squash.
  2. Prepare Spaghetti Squash: Cut both spaghetti squashes in half lengthwise and scoop out the seeds with a metal spoon.
  3. Season Squash: Brush the cut insides with 1 tablespoon of olive oil or spray lightly with olive oil spray. Sprinkle with ½ teaspoon fine sea salt, ½ teaspoon garlic powder, and ¼ teaspoon pepper to taste.
  4. Arrange and Bake: Place the squash halves cut-side down in a baking dish. Pour about ¼ inch of water into the dish and cover it tightly with aluminum foil.
  5. Roast Squash: Bake for 45 to 60 minutes until the squash is soft and easily compressed when pressed lightly. Remove from oven and carefully turn the squash cut-side up. Let cool slightly so you can handle it safely.
  6. Shred Squash: Using a fork, shred the flesh of the squash into spaghetti-like strands while still in the shell. Set aside.
  7. Make Cheese Sauce Roux: In a medium saucepan, melt 2 tablespoons of salted butter over medium heat. Stir in 2 tablespoons of flour and cook for 1-2 minutes until it forms a smooth paste and bubbles but does not brown.
  8. Add Seasonings and Milk: Whisk in ½ teaspoon fine sea salt and ¼ teaspoon garlic powder. Gradually pour in 1 ½ cups of whole milk, whisking constantly to prevent lumps. Cook until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  9. Melt Cheese: Remove the saucepan from heat and gradually stir in 2 cups of sharp cheddar cheese until melted and smooth, reserving ½ cup for topping.
  10. Combine Sauce and Squash: Spoon the shredded spaghetti squash into a large bowl or baking dish. Pour cheese sauce over the squash and gently mix to combine.
  11. Optional Bake: For a baked finish, sprinkle the reserved ½ cup of cheddar cheese on top and bake uncovered at 350 degrees F for 10-15 minutes until cheese is melted and bubbly.
  12. Serve: Serve hot as a comforting and delicious low-carb alternative to traditional mac and cheese.

Notes

  • You can substitute the all-purpose flour with gluten-free flour or cornstarch for a gluten-free version.
  • Use sharp cheddar cheese for best flavor; you can mix in other cheeses like mozzarella or gouda if desired.
  • Leftover mac and cheese can be stored in the refrigerator for up to 3 days and reheated gently.
  • Adjust seasoning, especially salt and pepper, according to your taste preferences.
  • For a vegan or dairy-free option, substitute butter with vegan margarine, milk with plant-based milk, and cheese with vegan cheese alternatives.

Nutrition

Keywords: spaghetti squash, mac and cheese, low carb, gluten free, vegetarian, comfort food, healthy mac and cheese

Find it online: https://cookedbycleo.com/spaghetti-squash-mac-and-cheese-recipe/