Spaghetti Squash Mac & Cheese
320kcal
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
- Prepare the Spaghetti Squash
- Preheat oven to 400°F (200°C).
- Slice the squash in half lengthwise and remove seeds.
- Brush cut sides with olive oil and season with salt and pepper.
- Place cut-side down on a baking sheet and roast for 30–40 minutes until tender.
- Scrape out spaghetti-like strands with a fork and set aside.
- Make the Cheese Sauce
- Melt butter in a medium saucepan over medium heat.
- Optional: whisk in flour for a thicker sauce.
- Gradually add milk or cream, stirring until smooth and slightly thickened.
- Add shredded cheese and stir until fully melted.
- Season with salt, pepper, and optional spices.
- Combine and Serve
- Toss roasted spaghetti squash strands with the cheese sauce until evenly coated.
- Optional: transfer to a baking dish, sprinkle with breadcrumbs or extra cheese, and bake for 10 minutes until golden and bubbly.
- Serve hot as a healthy, comforting alternative to traditional mac and 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.
- Calories: 180–220 kcal
- Protein: 8–10 g
- Carbohydrates: 12–15 g
- Fiber: 2–3 g
- Sugars: 3–4 g
- Fat: 12–14 g
- Saturated Fat: 6–7 g
- Cholesterol: 25–35 mg
- Sodium: 300–350 mg
- Calcium: 180–200 mg
