Spaghetti Squash Mac Cheese (Printable)
Tender roasted spaghetti squash strands tossed in a rich, creamy cheese sauce for a low-carb comfort food classic.
# What You’ll Need:
→ Vegetables
01 - 1 medium spaghetti squash, about 2.5 lbs
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons gluten-free all-purpose flour
04 - 1 1/2 cups whole milk
05 - 1 teaspoon Dijon mustard
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon ground black pepper
10 - 1 1/2 cups sharp cheddar cheese, shredded
11 - 1/2 cup Gruyère cheese, shredded
→ Topping
12 - 2 tablespoons grated Parmesan cheese
13 - 1/4 cup gluten-free breadcrumbs
14 - 1 tablespoon unsalted butter, melted
15 - 1 tablespoon fresh parsley, chopped
# How-to Steps:
01 - Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
02 - Using a sharp knife, halve the spaghetti squash lengthwise. Scoop out and discard the seeds. Place both halves cut side down on the prepared baking sheet. Roast for 35 to 40 minutes until the flesh is fork-tender and separates easily into strands.
03 - While the squash roasts, melt the butter in a medium saucepan over medium heat. Whisk in the gluten-free flour and cook, stirring constantly, for 1 minute to form a smooth roux.
04 - Gradually pour in the whole milk while whisking vigorously to prevent lumps. Stir in the Dijon mustard, garlic powder, onion powder, salt, and black pepper. Continue cooking, stirring constantly, for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
05 - Remove the saucepan from heat. Add the shredded sharp cheddar and Gruyère cheeses, stirring until fully melted and the sauce is silky smooth.
06 - Allow the roasted squash to cool until safe to handle. Run a fork through the flesh to pull apart long spaghetti-like strands. Discard the skins.
07 - Transfer the shredded squash strands into the cheese sauce and toss gently until every strand is evenly coated. Spread the mixture into a greased 9x13-inch baking dish.
08 - In a small bowl, combine the gluten-free breadcrumbs, grated Parmesan, and melted butter. Sprinkle the mixture evenly over the top of the casserole.
09 - Bake at 400°F for 10 minutes, or until the topping is golden and the edges are bubbling. Let rest for 5 minutes before serving.
10 - Scatter chopped fresh parsley over the top and serve hot directly from the baking dish.
# Expert Advice:
01 -
- That first forkful tricks your brain into thinking youre eating real pasta, but you feel noticeably lighter afterward.
- The cheese sauce is forgiving enough that you can swap in whatever is lurking in your fridge and it still works beautifully.
02 -
- Over-roasting the squash turns the strands mushy, so check at 35 minutes and pull it out the moment the fork moves through easily.
- Adding cheese over direct heat causes it to separate into a grainy mess, so always remove the pan from the burner first.
03 -
- Press the shredded squash gently between clean towels to remove excess moisture before adding it to the sauce, which prevents a watery final dish.
- A tiny pinch of nutmeg in the cheese sauce is the secret ingredient that makes people ask what you did differently.