Creamy Spaghetti Squash Mac Cheese (Printable Version)

Tender squash strands in a rich, velvety cheddar-Gruyère sauce. A lighter twist on classic comfort food.

# What You Need:

→ Vegetables

01 - 1 large spaghetti squash, about 2.6 lb

→ Cheese Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons gluten-free flour or all-purpose flour
04 - 1½ cups whole milk
05 - 1 cup grated sharp cheddar cheese
06 - ½ cup grated Gruyère cheese
07 - ¼ teaspoon garlic powder
08 - ¼ teaspoon ground mustard
09 - ¼ teaspoon kosher salt
10 - ¼ teaspoon freshly ground black pepper

→ Topping

11 - ¼ cup grated Parmesan cheese
12 - ¼ cup gluten-free breadcrumbs
13 - 1 tablespoon unsalted butter, melted
14 - Fresh chives or parsley, chopped, for garnish

# Directions:

01 - Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Place cut side down on a parchment-lined baking sheet. Roast for 35 to 40 minutes until the flesh is tender and shreds easily with a fork.
02 - While the squash roasts, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth roux.
03 - Gradually pour in the whole milk while whisking continuously. Continue cooking for 2 to 3 minutes until the mixture thickens enough to coat the back of a spoon.
04 - Reduce the heat to low. Add the cheddar, Gruyère, garlic powder, ground mustard, salt, and pepper. Stir until all the cheese has melted and the sauce is completely smooth. Remove from heat.
05 - Once the roasted squash is cool enough to handle, use a fork to scrape the flesh into long strands. Transfer the strands to a large mixing bowl and gently fold in the cheese sauce until evenly coated.
06 - Transfer the sauced squash to a lightly greased baking dish. In a small bowl, combine the breadcrumbs, Parmesan, and melted butter. Sprinkle the mixture evenly over the top. Bake at 400°F for 10 to 12 minutes until the topping is golden and bubbling.
07 - Remove from the oven and garnish with fresh chopped chives or parsley. Serve immediately while hot.

# Expert Tips:

01 -
  • You get all the velvety cheese pull of mac and cheese without the carb coma that follows.
  • The squash strands hold sauce surprisingly well, and roasting brings out a subtle sweetness you never knew you wanted.
02 -
  • Overcooked squash turns mushy and loses those satisfying strand like threads so check it at 35 minutes.
  • Adding cheese to a boiling sauce causes it to break and turn grainy instead of smooth.
03 -
  • Microwave the whole squash for 3 minutes before cutting to soften the shell and save your wrists.
  • Let the squash rest cut side up for 5 minutes after roasting so excess moisture evaporates instead of watering down your sauce.

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