Description
If you’re searching for a lighter, healthier take on a classic comfort food, this Spaghetti Squash Mac and Cheese is exactly what you need. Creamy, cheesy, and absolutely satisfying, it delivers all the flavors you crave in mac and cheese with far fewer carbs and more nutrients.
Ingredients
Scale
Ingredients for Spaghetti Squash Mac and Cheese:
- 1 medium spaghetti squash (about 5 cups of shredded squash)
- 2 tablespoons butter
- 1 cup milk (2%, skim, or whole milk)
- 1 cup shredded cheddar cheese
- 2 tablespoons flour
- ½ teaspoon salt
- Additional salt & pepper to taste
Instructions
- Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Microwave on a plate for 10-15 minutes until soft. Shred the flesh into spaghetti-like strands.
- Make the Cheese Sauce: In a saucepan, melt butter and whisk in flour. Gradually add milk, whisking to keep smooth. Stir in shredded cheddar, salt, and pepper until creamy.
- Combine and Bake: Mix the squash strands with cheese sauce, then bake in a casserole dish at 350°F for 15–20 minutes until bubbly.
- Serve and Enjoy: Garnish with extra salt and pepper, and serve warm.
Notes
- Use a sharp knife to cut through the spaghetti squash safely: If too tough, microwave it whole for a minute to soften.
- Drain any excess water from the cooked squash: Avoid watery dishes.
- Try adding spices: Garlic powder, paprika, or cayenne for extra flavor.
- Add vegetables: Consider mixing in steamed broccoli or sautéed mushrooms.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American