Spaghetti Squash Mac and Cheese is traditional comfort food without the extra calories made with vegetables, a bit of butter or coconut oil and only a cup of cheese.
Spaghetti Squash Mac and Cheese
Let’s be clear from the very beginning – this spaghetti squash mac and cheese recipe won’t replace pasta. But it will satisfy your craving for a bowl of comforting pasta and cheese without all of the carbs!
Spaghetti squash mac and cheese is a healthier version of traditional mac and cheese and it is so easy to make!
The sauce is made lighter by using butter and whole wheat flour, cutting back the amount of cheese and eliminating the heavy cream. And the taste is incredible!
Ingredients for Spaghetti Squash Mac and Cheese
- Spaghetti squash: Choose a light coloured squash as it is much easier to cut open than the bright yellow ones.
- Butter or coconut oil
- Whole wheat or spelt flour: If you are gluten intolerant/sensitive you probably know better than me how to replace flour with cornstarch, arrowroot powder or xanthan gum. I haven’t tested a gluten free version of this recipe myself.
- Milk of your choice: I use unsweetened almond milk.
- Seasonings: Salt, pepper, garlic or onion powder and red pepper flakes.
- Cheese: Any hard cheese. I use mozzarella.
How to Make Spaghetti Squash Mac and Cheese
There is a full recipe card below.
- Prep and cook squash: Wash squash, cut in half lengthwise and scoop out the seeds. On a parchment paper lined baking sheet, place the cut side down. Bake for 40-50 minutes at 375 degrees F. Be careful not to overcook it as it will become watery, and mushy. Once cooled, separate strands with a fork. You can also cook spaghetti squash in Instant Pot – so easy!
- Make cheese sauce: First, preheat medium pot or dutch oven and melt butter/oil. Then, whisk in flour until small lumps form. Keep whisking while you slowly add milk. Follow with salt, pepper, onion powder and pepper flakes. After simmering for 3-4 minutes (or until the sauce has thickened), add the cheese and stir until smooth.
- Add squash to sauce: Mix spaghetti squash into the cream sauce gently with a spoon. Cover to allow the squash to warm through. Serve hot.
How to Store Spaghetti Squash Mac and Cheese
Store: Leftovers can be stored in an airtight container for up to 3 – 4 days in the refrigerator.
Reheat: Reheat in a microwave or in the oven at 375 F for 15 minutes.
More Squash Recipes
Spaghetti Squash Mac and Cheese
- 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 and line a baking sheet with unbleached parchment paper.
- Wash squash, cut in half lengthwise and remove seeds with a spoon. Punch randomly with a fork, place cut side down on previously prepared baking sheet 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.
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