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Spaghetti Squash Mac & Cheese

This low-carb, gluten-free mac and cheese uses roasted spaghetti squash instead of pasta. It’s a creamy, cheesy, and satisfying comfort food that the whole family will love.

Ingredients

Scale
  • For the Roasted Squash:
  • 1 large spaghetti squash (about 3 lbs)
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • For the Cheese Sauce:
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour (or gluten-free flour blend)
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp mustard powder
  • 1/4 tsp paprika
  • Salt and pepper to taste
  • Optional Topping:
  • 1/2 cup panko breadcrumbs
  • 1 tbsp melted butter

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle the cut sides with olive oil and season with salt and pepper.
  4. Place squash halves cut-side down on a baking sheet. Roast for 40-45 minutes until tender.
  5. Remove from oven and let cool slightly. Using a fork, scrape the squash strands into a large bowl.
  6. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute.
  7. Gradually whisk in the milk and cream, stirring constantly until thickened, about 3-4 minutes.
  8. Reduce heat to low. Add the cheddar, Parmesan, garlic powder, mustard powder, and paprika. Stir until melted and smooth. Season with salt and pepper.
  9. Pour the cheese sauce over the spaghetti squash and toss to combine.
  10. Transfer to a baking dish. If using topping, mix panko with melted butter and sprinkle over the top.
  11. Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden. Serve hot.

Notes

For a dairy-free version, use plant-based butter, milk, and cheese substitutes. You can also add cooked chicken or broccoli for extra protein or vegetables.

Nutrition