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Spaghetti Squash Mac and Cheese recipe is traditional comfort food without the extra calories made with vegetables, a bit of butter or coconut oil and only a cup of cheese. | ifoodreal.com

This Fall I have 2 addictions: spaghetti squash and my blue dutch oven. I keep buying spaghetti squash every week, roasting it in the oven and then throwing into this pot waiting for magic to happen…or not. Feeling like a mad scientist is the most satisfactory part of cooking for me. I honestly can’t wrap my head around the fact some people do not like to cook. But I get it – that is like I can’t stand anything to do with horses. So, fair enough.

Spaghetti Squash Mac and Cheese recipe is traditional comfort food without the extra calories made with vegetables, a bit of butter or coconut oil and only a cup of cheese. | ifoodreal.com

So far, I have one more to-die-for spaghetti squash recipe besides this to-die-for spaghetti squash mac and cheese. So, please don’t die until next week!

Bottom line for this recipe is this: if cashews can be made into a “sour cream”, why spaghetti squash can’t be made into “mac and cheese”?! It can and with amazing results – fluffy, creamy and SO COMFORTING! Let’s be clear from the very beginning – this spaghetti squash mac and cheese won’t replace pasta but it will satisfy your craving for a bowl of comforting pasta and cheese.

Spaghetti Squash Mac and Cheese recipe is traditional comfort food without the extra calories made with vegetables, a bit of butter or coconut oil and only a cup of cheese. | ifoodreal.com

Two important things you need to know about spaghetti squash, which I learnt from cooking it about 15 times in the past 2 months:

  1. Do not overcook it – it becomes watery, mushy and not separating into strands.
  2. Choose light colour skin squash – it is much easier to cut open than bright yellow one. My trembling hands confirm that after hammering on a bread knife with a mallet.
Spaghetti Squash Mac and Cheese recipe is traditional comfort food without the extra calories made with vegetables, a bit of butter or coconut oil and only a cup of cheese. | ifoodreal.com

Spaghetti squash has the mildest squash flavour out of all squashes. That is why I love it, I think. I found roasting it for 40 minutes in 375 degrees F oven yields the best results. Sometimes it needs more time but start checking after 40 minutes. After it cools down, I string it using the fork and then cut into short strands using kitchen shears. This way it is more reminiscent of elbow macaroni size traditionally used for making mac and cheese.

I adore kitchen scissors and use them daily. I highly recommend buying yourself some if you still don’t own a pair. Just don’t buy Ikea’s sewing scissors because they are cheap and use them for years, like I did. Slicing small portions of meat and cutting open 25 cans of salmon wrapped together from Costco are only few of the uses for kitchen scissors.

Spaghetti Squash Mac and Cheese recipe is traditional comfort food without the extra calories made with vegetables, a bit of butter or coconut oil and only a cup of cheese. | ifoodreal.com

The sauce…I made a MUCH lighter mac and cheese sauce by cutting back amount of cheese and eliminating heavy cream. Now, I used butter and whole wheat flour. I also tried it with coconut oil which wasn’t bad but the dish did have a bit of coconuty taste. I was OK with it and this butter version was just as good. So, it depends how much you like coconut oil. I’m very easy going when it comes to whole foods.

I do see questions about replacing flour coming…If you are gluten intolerant/sensitive you probably know better than me how to replace flour with cornstarch, arrowroot powder or xanthan gum. For all other folks – embrace 3 tbsp of gluten.:) It is super hard for me to advise you on a cooking method I haven’t tested myself.

Spaghetti Squash Mac and Cheese recipe is traditional comfort food without the extra calories made with vegetables, a bit of butter or coconut oil and only a cup of cheese. | ifoodreal.com

This pan of veggie saucy goodness is incredible!!! It warms you up from within just like a bowl of soup. I have been eating spaghetti squash mac and cheese for dinner after the workout purring like a kitten. Kids tried it and their faces said it all. So, one more time – spaghetti squash doesn’t taste like pasta.:) But makes a great comfort food for that one who doesn’t want to buy new jeans, like me.:)

Enjoy!

Spaghetti Squash Mac and Cheese recipe is traditional comfort food without the extra calories made with vegetables, a bit of butter or coconut oil and only a cup of cheese. | ifoodreal.com

Spaghetti Squash “Mac and Cheese”

Spaghetti Squash “Mac and Cheese”

Ingredients

  • 1 large spaghetti squash (4 lbs)
  • 3 tbsp butter or coconut oil*
  • 3 tbsp whole wheat or spelt flour**
  • 2 cups milk of choice (I used unsweetened almond milk)
  • 3/4 tsp salt
  • 1/2 tsp onion or garlic powder
  • Pinch ground black pepper
  • 1 cup (4 oz) any hard cheese, shredded (I used mozzarella)
  • Red pepper flakes, to taste

Directions

  1. Preheat oven to 375 F degrees F. Wash squash, cut in half lengthwise and remove seeds with a spoon. Punch randomly with a fork, place cut side down on a baking sheet lined with unbleached parchment paper and bake for 40-50 minutes. Remove squash from the oven, let cool until it's safe to the touch and separate into strands with a fork. Cut into 2” strands using kitchen scissors. Set aside.
  2. In the meanwhile, preheat medium pot or dutch oven on low-medium heat and melt butter or oil. Whisk in flour until small lumps form. Add milk and keep whisking until smooth. Add salt, onion powder and pepper; whisk and let simmer for about 3-4 minutes or until sauce has slightly thickened. Add cheese and whisk again until smooth.
  3. Add squash and mix gently with a spoon to combine. Cover and let squash warm through for about 5 minutes. Serve hot.
  4. Storage Instructions: Refrigerate in an airtight container for up to 3 - 4 days. Do not freeze.

Notes

*I like both ways, depends how much you like coconut oil. **I have not tried to make this recipe gluten free, so I don’t know.

http://ifoodreal.com/spaghetti-squash-mac-and-cheese/

Nutritional Info

Servings Per Recipe: 6

Amount Per Serving = 1 1/2 cups:
Calories: 185.6
Total Fat: 11.3 g
Cholesterol: 30.5 mg
Sodium: 502.5 mg
Total Carbs: 15.6 g
Dietary Fiber: 3.0 g
Protein: 6.3 g
WW Points+: 5

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13 Comments

  1. J.T.

    Hi Olena! I’m a 28 year old husband and new father to an 8 month old beautiful daughter. My wife and I both work full time and the way our schedule works, I ended up taking on the cooking. I stumbled onto your website for the squash bowls, and have to say you are a genius. LITERALLY every recipe I’ve made has been a total win. My family’s eating healthier and I have a real passion to cook with excellence and with actual real food. Thanks for all the recipes and for being an inspiration!!

    Reply
    • Olena

      Hi J.T. Your comment was not the one I’m used to because majority of my readers are women. So I’m super proud of you and happy to see a man who didn’t take an easy way of putting dinner on a table via processed foods. Your efforts will pay you back million times, especially through a healthy child!!! Thank you so much for your kind words – I just like to cook.:) Enjoy!

      Reply
  2. Audrey

    I am with you! Cooking is my favorite thing EVER. I have my squash roasting in the oven now and can’t wait to try this recipe!

    Reply
  3. Stefanie

    Hi, Just a question…why can this recipe not be frozen? Is it unsafe/unhealthy to freeze? Or will it just not taste the same after being frozen? Thank you!

    Reply
    • Olena

      Hi Stefanie. Spaghetti squash mac and cheese just won’t taste good thawed. The sauce and the squash itself. Trust me. It’s like frozen potato or zucchini. I personally do not enjoy eating it thawed and I’m not picky at all. This recipe refrigerates well though for a long time.

      Reply
  4. Brittany Lord

    I’m trying this website with my husband’s family Saturday and I look forward to trying it. I absolutely love spaghetti squash and look forward to any new recipes I find to try it! It will be a test though, his mom is a true Mac and cheese lover but we have cut out must carbs which means no more pastas for us so can’t wait to try it! Looks yummy!

    Reply
    • Olena

      Let me know how it goes. In my experience, with healthified classics it is a hit or miss. Never know.

      Reply
  5. Jennifer

    I just made this tonight for dinner, and I made it with coconut flour, which is gluten free, and oh wow this is yummy!! My siblings are a tad picky, and they got seconds! A+ recipe, definitely keeping this on the rotation. Thank you!!

    Reply
      • Jennifer

        Nope, not gritty at all and the sauce did thicken, but not as much as it would with wheat flour. It worked really well!

        Reply

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