Bottom line for spaghetti squash mac and cheese 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.
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.
How to Make Spaghetti Squash Mac and Cheese
Two important things you need to know about spaghetti squash, which I learnt from cooking it about 15 times in the past 2 months:
- Do not overcook it – it becomes watery, mushy and not separating into strands.
- 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 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.
The sauce…I made a MUCH lighter mac and cheese sauce by cutting back amount of cheese and eliminating heavy cream. I used butter and whole wheat flour.
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
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.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- 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
- Ground black pepper, to taste
- 1 cup (4 oz) any hard cheese, shredded (I used mozzarella)
- Red pepper flakes, to taste
- 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.
- 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.
- Add squash and mix gently with a spoon to combine. Cover and let squash warm through for about 5 minutes. Serve hot.
Store: Refrigerate in an airtight container for up to 3 – 4 days. Do not freeze.
*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.
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