Creamy Spaghetti Squash Mac and Cheese Recipe
Introduction
Spaghetti Squash Mac and Cheese is a delightful twist on the classic comfort food, offering a lighter, veggie-packed alternative. This recipe combines the tender strands of roasted spaghetti squash with a creamy, cheesy sauce for a dish that’s both satisfying and nutritious.
Ingredients
- 1 medium spaghetti squash
- 1 cup shredded cheese (cheddar or your choice)
- ½ cup milk
- 2 tablespoons butter
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves cut-side down on a baking sheet and roast for about 40 minutes, or until the flesh is tender and can be shredded with a fork.
- Step 2: While the squash is roasting, prepare the cheese sauce. In a saucepan, melt the butter over medium heat. Add the milk and shredded cheese, stirring frequently until the cheese is completely melted and the sauce is smooth.
- Step 3: Once the squash is cool enough to handle, use a fork to scrape out the strands into a large bowl. Pour the cheese sauce over the spaghetti squash strands and gently toss to combine.
- Step 4: Serve warm as a comforting main or side dish.
Tips & Variations
- Try adding a pinch of nutmeg to the cheese sauce for added warmth and flavor.
- Use a mix of cheeses such as mozzarella and parmesan for a more complex taste.
- For a crispy top, transfer the combined dish to a baking dish, sprinkle extra cheese on top, and broil for 2-3 minutes.
Storage
Store leftover spaghetti squash mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over low heat to avoid curdling the cheese sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of squash for this recipe?
While spaghetti squash has a unique texture that mimics pasta strands, you can experiment with other firm squash varieties, but the texture will be different.
Is this recipe suitable for a dairy-free diet?
You can substitute dairy milk and cheese with plant-based alternatives to make this recipe dairy-free. Be sure to use a dairy-free butter substitute as well.
PrintCreamy Spaghetti Squash Mac and Cheese Recipe
A creamy, comforting Spaghetti Squash Mac and Cheese that offers a healthier twist on the classic comfort food by replacing traditional pasta with roasted spaghetti squash, combined with a rich and cheesy sauce.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Squash
- 1 medium spaghetti squash (about 3–4 pounds)
Cheese Sauce
- 2 cups shredded sharp cheddar cheese
- 1 cup milk (whole or 2%)
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- Roast the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the oven for 40-45 minutes until the flesh is tender and can be shredded easily with a fork.
- Shred the Squash: Once roasted and cool enough to handle, use a fork to scrape the flesh out of the squash flesh to create spaghetti-like strands. Set aside.
- Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Slowly whisk in the milk and heat until warm but not boiling. Gradually add the shredded cheddar cheese, stirring continuously until melted and smooth. Season with salt and pepper to taste.
- Combine Ingredients: Add the shredded spaghetti squash to the cheese sauce and gently stir until the strands are well coated with the creamy cheese sauce.
- Serve: Transfer to a serving dish and serve warm as a delicious, low-carb alternative to traditional mac and cheese.
Notes
- You can use a mix of cheeses like mozzarella and Parmesan for added flavor.
- For a smoother sauce, consider adding 1 teaspoon of flour or cornstarch with the butter to create a roux before adding milk.
- Roast the spaghetti squash ahead of time and store in the fridge for up to 3 days.
- Adjust seasoning with nutmeg or mustard powder if desired for depth.
Keywords: Spaghetti squash mac and cheese, low carb mac and cheese, healthy mac and cheese, gluten free mac and cheese, baked mac and cheese alternative
