Spaghetti Squash Mac Cheese (Printable Version)
Tender spaghetti squash in creamy cheddar sauce, a lighter gluten-free comfort dish.
# What You'll Need:
→ Squash
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 kosher 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 unsalted butter, melted
15 - 1 tablespoon fresh parsley, chopped
# How to Make It:
01 - Preheat the oven to 400°F. Line a large 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. Place both halves cut side down on the prepared baking sheet. Roast for 35 to 40 minutes, until the flesh is fork-tender and separates easily into strands.
03 - 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.
04 - Gradually pour in the whole milk while whisking vigorously to prevent lumps. Add the Dijon mustard, garlic powder, onion powder, salt, and black pepper. Continue cooking and stirring for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
05 - Remove the saucepan from heat. Add the shredded sharp cheddar and Gruyère cheeses, stirring until completely melted and the sauce is silky smooth.
06 - Once the squash is cool enough to handle, use a fork to scrape the flesh into long spaghetti-like strands. Discard the empty skins.
07 - Add the shredded squash strands directly into the cheese sauce, tossing gently until every strand is evenly coated. Transfer the mixture to a greased 9×13-inch baking dish, spreading it into an even layer.
08 - In a small bowl, combine the gluten-free breadcrumbs, grated Parmesan, and melted butter. Sprinkle the mixture evenly over the top of the squash casserole.
09 - Bake at 400°F for 10 minutes, or until the topping is golden brown and the cheese sauce is bubbling around the edges. Garnish with chopped fresh parsley and serve immediately.
# Expert Tips:
01 -
- That moment when you pull the fork across the roasted flesh and it actually separates into perfect strands feels like a magic trick you get to eat.
- The cheese sauce is rich enough to satisfy every comfort food craving while keeping things lighter than traditional mac and cheese.
- It is naturally gluten free and low carb, so you can serve it to almost anyone at your table without a second thought.
02 -
- Overcooking the squash turns the strands mushy, so check at 35 minutes and remember they will soften slightly more in the oven.
- Always remove the cheese sauce from heat before stirring in the cheese, because direct heat can cause the proteins to seize and leave you with a grainy texture.
03 -
- Microwave the whole squash for three minutes before cutting to soften the skin and save your wrists from what can feel like wrestling a small boulder.
- A pinch of nutmeg in the cheese sauce adds a warmth that makes people close their eyes and try to guess your secret ingredient.