Spaghetti Squash Mac Cheese (Print Version)

Roasted spaghetti squash with a rich, creamy two-cheese sauce for a lighter take on comfort food.

# What You Need:

→ Vegetables

01 - 1 large spaghetti squash (about 2.6 lbs)

→ Cheese Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons gluten-free flour (or all-purpose flour)
04 - 1½ cups whole milk
05 - 1 cup grated sharp cheddar cheese
06 - ½ cup grated Gruyère cheese (optional, for extra richness)
07 - ¼ teaspoon garlic powder
08 - ¼ teaspoon ground mustard
09 - ¼ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper

→ Topping

11 - ¼ cup grated Parmesan cheese
12 - ¼ cup gluten-free breadcrumbs (or regular breadcrumbs if not gluten-free)
13 - 1 tablespoon melted butter
14 - Fresh chives or parsley, chopped (for garnish)

# Directions:

01 - Preheat oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Place halves cut side down on a parchment-lined baking sheet. Roast for 35–40 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 2–3 minutes until the mixture thickens into a smooth béchamel.
04 - Reduce heat to low. Add the cheddar, Gruyère, garlic powder, ground mustard, salt, and black pepper. Stir until all cheeses have melted and the sauce is velvety smooth. Remove from heat.
05 - Once the roasted squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Transfer the strands to a large mixing bowl and gently fold in the cheese sauce until evenly coated.
06 - Transfer the sauced 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 10–12 minutes until golden and bubbling.
07 - Finish with a scatter of freshly chopped chives or parsley just before serving.

# Expert Tips:

01 -
  • You get all the velvety cheese pull satisfaction of mac and cheese without the carb coma that follows.
  • The squash strands actually hold onto sauce better than you would expect, which surprised me on the first try.
  • It reheats beautifully the next day, assuming there are leftovers.
02 -
  • Overcooked squash turns watery and mushy, so check it at 35 minutes rather than guessing.
  • Adding the cheese off heat or on very low prevents the sauce from breaking and turning grainy.
03 -
  • Microwave the whole squash for three minutes before cutting to make slicing through it dramatically easier and safer.
  • Grate your own cheese from a block rather than using pre shredded since the anti caking coatings on bagged cheese make the sauce gritty.

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