Spaghetti Squash Mac Cheese (Printer-friendly)

Roasted squash strands in a velvety two-cheese sauce, offering a lighter twist on the beloved 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 - 1½ cups whole milk
05 - 1 teaspoon Dijon mustard
06 - ½ teaspoon garlic powder
07 - ½ teaspoon onion powder
08 - ½ teaspoon salt
09 - ¼ teaspoon ground black pepper
10 - 1½ cups sharp cheddar cheese, shredded
11 - ½ cup Gruyère cheese, shredded

→ Topping

12 - 2 tablespoons grated Parmesan cheese
13 - ¼ cup gluten-free breadcrumbs
14 - 1 tablespoon butter, melted
15 - Fresh parsley, chopped for garnish

# How to Prepare:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut side down on the prepared baking sheet. Roast for 35–40 minutes until the flesh is tender and easily shreds with a fork.
03 - While the squash roasts, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
04 - Gradually whisk in the milk until smooth with no lumps remaining. Add the Dijon mustard, garlic powder, onion powder, salt, and pepper. Cook, stirring constantly, until the sauce thickens, about 3–4 minutes.
05 - Remove the saucepan from heat. Stir in the shredded cheddar and Gruyère cheeses until fully melted and smooth.
06 - Once the squash is cool enough to handle, use a fork to shred the flesh into spaghetti-like strands. Discard the skins.
07 - Add the spaghetti squash strands to the cheese sauce and toss until evenly coated. Transfer the mixture to a greased baking dish.
08 - In a small bowl, mix the gluten-free breadcrumbs with melted butter and grated Parmesan. Sprinkle evenly over the squash mixture.
09 - Bake at 400°F for 10 minutes until the topping is golden and the sauce is bubbly. Garnish with chopped parsley and serve hot.

# Expert Advice:

01 -
  • Those golden strands pull apart like real pasta but leave you feeling light and ready for seconds instead of a nap.
  • The cheese sauce is genuinely creamy and rich, so no one at the table will suspect they are eating vegetables instead of noodles.
  • It comes together with basic pantry ingredients and one squash, which means almost no planning ahead.
02 -
  • Do not overcook the squash because strands that are too soft will turn mushy and watery when mixed with the sauce.
  • Adding the cheese off the heat prevents the sauce from breaking and turning grainy, which is a mistake I made twice before learning better.
  • Squeezing the shredded squash gently with a clean towel before mixing removes excess moisture that can make the final dish soupy.
03 -
  • Microwave the whole squash for three minutes before cutting to soften the skin and make halving it dramatically easier and safer.
  • Reserve a handful of cheese to stir in at the very end for pockets of stretchy, unmelted richness throughout the dish.

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