Spaghetti Squash Mac Cheese (Printable Version)
Roasted spaghetti squash strands coated in a creamy cheddar-Parmesan sauce, optionally topped with crunchy panko.
# What You Need:
→ Vegetables
01 - 1 large spaghetti squash, about 2.5 to 3 pounds
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose gluten-free flour
04 - 1¼ cups whole or 2% milk
05 - 1 cup shredded sharp cheddar cheese
06 - ½ cup grated Parmesan 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 - ⅓ cup gluten-free panko breadcrumbs
12 - 2 tablespoons grated Parmesan cheese
13 - 1 tablespoon unsalted butter, melted
# Directions:
01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - Using a sharp knife, carefully halve the spaghetti squash lengthwise. Scoop out and discard the seeds and stringy pulp from the center. Lightly brush the cut sides with olive oil if desired.
03 - Place the squash halves cut-side down on the prepared baking sheet. Roast for 35 to 40 minutes until the flesh is fork-tender and the strands separate easily when pulled with a fork.
04 - While the squash roasts, melt the butter in a medium saucepan over medium heat. Whisk in the gluten-free flour and cook, stirring constantly, for 1 minute to form a smooth roux.
05 - Slowly pour in the milk while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, stirring constantly, and cook for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon.
06 - Remove the saucepan from heat. Add the shredded cheddar, grated Parmesan, garlic powder, ground mustard, salt, and black pepper. Stir until all the cheese has melted and the sauce is smooth and creamy.
07 - Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Transfer the strands to a large bowl and gently toss with the cheese sauce until evenly coated.
08 - Transfer the coated squash mixture to a greased baking dish. In a small bowl, combine the gluten-free panko, Parmesan cheese, and melted butter. Sprinkle the topping evenly over the squash. Broil on high for 2 to 3 minutes until the topping is golden brown and crispy.
09 - Serve warm, garnished with additional Parmesan cheese or fresh herbs if desired.
# Expert Tips:
01 -
- Those squash strands soak up cheese sauce like little golden noodles, and you will genuinely forget you are eating a vegetable.
- The whole thing comes together with one baking sheet and one saucepan, which means almost no dishes on a night when doing dishes feels impossible.
- That crispy panko Parmesan topping crackles under the broiler in a way that will make everyone in your house suddenly appear in the kitchen asking what smells so good.
02 -
- Do not overcook the squash or the strands turn to mush and you lose that satisfying noodle texture entirely, so check it at 35 minutes and pull it the second your fork meets no resistance.
- Adding cheese to a boiling sauce causes it to separate into oily clumps, so always remove the pan from heat first and let the residual warmth do the melting.
03 -
- Microwave the whole squash for three minutes before cutting it and your knife will glide through instead of requiring upper body strength and a prayer.
- Let the sauce sit for two minutes after adding the cheese before stirring again, because patience at that moment is what separates a velvety sauce from a slightly grainy one.