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Spaghetti Squash Mac & Cheese

Spaghetti Squash Mac & Cheese

5 from 1 vote
A healthy, low-carb twist on classic mac and cheese, using roasted spaghetti squash as the base. Creamy, cheesy, and customizable, this dish is perfect for weeknight dinners, family meals, or special occasions. It’s gluten-free, nutrient-packed, and easy to make.
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Prep Time 10 minutes
Cook Time 40 minutes
50 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium spaghetti squash
  • 2 cups shredded cheese cheddar, mozzarella, or a mix
  • 1/2 cup milk or cream
  • 2 tbsp butter
  • 1 –2 tbsp flour optional, for thickening
  • Salt and pepper to taste
  • Optional seasonings: garlic powder paprika, mustard, Parmesan
  • Optional toppings: breadcrumbs extra cheese, herbs
  • Optional add-ins: grilled chicken bacon, roasted vegetables

Equipment

  • Oven or microwave
  • Baking sheet
  • Sharp knife
  • Spoon or fork for scraping strands
  • Medium saucepan
  • Whisk or spoon
  • Baking dish (optional, for baked version)

Method
 

  1. Prepare the Spaghetti Squash
    Spaghetti Squash Mac & Cheese
  2. Preheat oven to 400°F (200°C).
  3. Slice the squash in half lengthwise and remove seeds.
  4. Brush cut sides with olive oil and season with salt and pepper.
  5. Place cut-side down on a baking sheet and roast for 30–40 minutes until tender.
  6. Scrape out spaghetti-like strands with a fork and set aside.
  7. Make the Cheese Sauce
  8. Melt butter in a medium saucepan over medium heat.
  9. Optional: whisk in flour for a thicker sauce.
  10. Gradually add milk or cream, stirring until smooth and slightly thickened.
  11. Add shredded cheese and stir until fully melted.
  12. Season with salt, pepper, and optional spices.
  13. Combine and Serve
  14. Toss roasted spaghetti squash strands with the cheese sauce until evenly coated.
  15. Optional: transfer to a baking dish, sprinkle with breadcrumbs or extra cheese, and bake for 10 minutes until golden and bubbly.
  16. Serve hot as a healthy, comforting alternative to traditional mac and cheese.
    Spaghetti Squash Mac & Cheese

Notes

  • Roast the squash cut-side down to reduce moisture and maintain texture.
  • Mix different cheeses for deeper flavor and creaminess.
  • Add vegetables or proteins to make it a complete meal.
  • Leftovers can be stored in the fridge for 3–4 days and reheated in the oven or microwave.
  • For a quick stovetop version, microwave the squash for 8–10 minutes and toss directly with the cheese sauce.
  • Spaghetti Squash Mac & Cheese