Spaghetti Squash Mac Cheese (Print Version)
Roasted spaghetti squash strands coated in a creamy cheddar-Parmesan sauce, optionally topped with crunchy panko.
# What You Need:
→ Vegetables
01 - 1 large spaghetti squash, about 2.5 to 3 pounds
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons gluten-free all-purpose flour
04 - 1 1/4 cups whole milk or 2% milk
05 - 1 cup shredded sharp cheddar cheese
06 - 1/2 cup grated Parmesan 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 - 1/3 cup gluten-free panko breadcrumbs
12 - 2 tablespoons grated Parmesan cheese
13 - 1 tablespoon unsalted butter, melted
# Directions:
01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
02 - Using a sharp knife, carefully slice the spaghetti squash in half lengthwise. Scoop out and discard the seeds and stringy fibers from the center.
03 - Place the squash halves cut-side down on the prepared baking sheet. Roast for 35 to 40 minutes until the flesh is fork-tender and strands pull apart easily with gentle pressure.
04 - While the squash roasts, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute to form a smooth roux.
05 - Slowly pour in the milk while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
06 - Remove the saucepan from heat. Add the shredded cheddar, grated Parmesan, garlic powder, ground mustard, salt, and black pepper. Stir until all the cheese has melted and the sauce is smooth and creamy.
07 - Once cool enough to handle, use a fork to scrape the squash flesh into long strands. Transfer the strands to a large mixing bowl and pour the cheese sauce over top. Gently toss until every strand is evenly coated.
08 - Transfer the coated squash to a greased baking dish. In a small bowl, combine the panko breadcrumbs, Parmesan cheese, and melted butter. Sprinkle the mixture evenly over the top. Broil on high for 2 to 3 minutes until the topping turns golden brown and crispy.
09 - Serve immediately while warm. Garnish with additional Parmesan or fresh herbs such as parsley or chives if desired.
# Expert Tips:
01 -
- Those golden squash strands give you the satisfaction of twirling pasta without the carb coma afterward.
- The cheese sauce is genuinely creamy, not watery or sad, which I know is the fear with any healthy mac alternative.
02 -
- Do not overcook the squash or the strands turn mushy and watery, which dilutes the cheese sauce and breaks your heart.
- Always remove the saucepan from heat before adding cheese because direct heat causes the proteins to seize and turn grainy instead of smooth.
03 -
- After shredding the squash, press it gently with a clean towel to remove excess moisture and your cheese sauce will stay thick and luscious instead of pooling at the bottom.
- A tiny pinch of cayenne pepper in the cheese sauce wakes up every flavor without adding noticeable heat, and people will keep asking what your secret is.