When the first chill of autumn settles in, I find myself craving comfort food that warms both the belly and the heart. One afternoon, as I rummaged through my pantry for dinner inspiration, I stumbled upon two plump spaghetti squashes hidden away. That’s when it hit me: why not transform this seasonal gem into a healthier twist on a classic favorite? Enter my Spaghetti Squash Mac and Cheese—dare I say, this dish is proof that comfort food can be both indulgent and nourishing.
This recipe elevates the traditional mac and cheese goodness, swapping out pasta for spaghetti squash to create a dish that is rich in flavor and easy on the waistline. With creamy cheddar cheese melting into tender strands of squash, it’s a delightful surprise for anyone seeking a break from fast food fatigue. As you dive into the cheesy goodness, you’ll not only enjoy the deliciousness but will also feel good about what you’re eating. So, let’s dive right in and give that pantry find a delicious purpose!
Why is Spaghetti Squash Mac and Cheese a Must-Try?
Comforting Flavor: Indulge in a creamy, cheesy blend that offers all the richness of classic mac and cheese with a nutritious twist.
Healthy Alternative: Replacing pasta with spaghetti squash means you get a lighter option that still satisfies those cravings for comfort food.
Quick and Easy: With just 10 minutes of prep and simple steps, this dish is perfect for busy weeknights, making home-cooked meals a breeze.
Crowd-Pleaser: Perfect for family dinners or gatherings, this recipe is sure to impress even the pickiest eaters, who might not even notice the veggie swap!
Versatile Base: Feel free to customize with your favorite cheeses or add-ins like veggies or proteins for a unique spin.
Get inspired to take a break from fast food fatigue and try this delightful recipe!
Spaghetti Squash Mac and Cheese Ingredients
For the Squash
• Spaghetti Squash – 2 medium-sized squashes are the star of this dish, creating a wholesome alternative to traditional pasta.
• Olive Oil – 1 tablespoon for roasting; it enhances the flavor and helps prevent sticking.
• Fine Sea Salt – ½ teaspoon to elevate the natural sweetness of the squash.
• Garlic Powder – ½ teaspoon for that comforting aroma that pairs beautifully with cheese.
• Pepper – ¼ teaspoon adds a subtle kick to balance the flavors.
For the Cheese Sauce
• Salted Butter – 2 tablespoons bring richness and a velvety texture to the sauce.
• All-Purpose Flour – 2 tablespoons thicken the cheese sauce, ensuring a creamy consistency.
• Fine Sea Salt – ½ teaspoon to season the sauce to perfection.
• Garlic Powder – ¼ teaspoon for an extra layer of flavor in the cheesy goodness.
• Whole Milk – 1 ½ cups create a smooth and creamy base; swap for any milk of your choice.
• Sharp Cheddar Cheese – 2 ½ cups, divided; its bold flavor makes this Spaghetti Squash Mac and Cheese irresistibly cheesy and vibrant.
For Topping
• Additional Cheddar Cheese – ½ cup to create a gooey, golden topping that adds visual appeal and deliciousness.
Now that you have everything you need, it’s time to create a warm, comforting dish that’s sure to please!
How to Make Spaghetti Squash Mac and Cheese
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Preheat the oven to 400 degrees F. This ensures your spaghetti squash will roast evenly and get that lovely golden color as it cooks.
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Slice both spaghetti squashes in half and remove the seeds. This step is crucial for creating enough space for our creamy cheese mixture later on.
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Brush the inside of each squash with olive oil, then sprinkle with sea salt and pepper. This adds flavor and helps the squash caramelize beautifully in the oven.
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Place the squash cut-side down in a baking dish and fill the dish with ¼” of water. This method steams the squash, keeping it moist while roasting.
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Cover the baking dish with aluminum foil and bake for 45-60 minutes or until soft. You’ll know it’s done when a fork easily pierces the flesh.
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Remove the squash from the oven and turn the cut-side up. Let cool for a few minutes so it’s easier to handle and shred.
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Shred the spaghetti squash with a fork while keeping it in the shell. This creates the ‘noodles’ that will hold your cheesy sauce beautifully.
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Preheat the oven again, this time to 375 degrees F, for that final, melty bake.
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Combine flour, sea salt, and garlic powder in a small bowl and set aside. This mixture will help create a thick, luscious cheese sauce.
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Melt butter in a medium saucepan over medium heat, allowing it to bubble gently without browning.
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Whisk in the dry ingredients from step 9, mixing well for about 1-2 minutes until it’s lightly golden and fragrant.
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Add the milk gradually, whisking until smooth. Cook over medium-high heat until it comes to a boil and thickens, around 3-5 minutes.
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Stir in 2 cups of shredded cheese until melted and incorporated, creating a creamy, cheesy sauce that will envelop your squash.
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Distribute the cheese sauce evenly among the four halves of shredded spaghetti squash, making sure each half is generously coated.
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Gently stir the cheese sauce into each half with a fork and smooth out the surface. This step ensures every noodle gets its fair share of cheesy goodness.
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Top with the remaining ½ cup of cheese, giving your dish an irresistible, gooey cheese layer.
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Bake in the preheated oven for 15 minutes or until the cheese is melted and lightly browned. The aroma alone will have everyone gathering around!
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Serve warm and watch as smiles spread with each cheesy, comforting bite!
Optional: Drizzle a little extra olive oil on top for added flavor.
Exact quantities are listed in the recipe card below.
Spaghetti Squash Mac and Cheese Variations
Feel free to let your culinary creativity shine while making this delicious dish!
- Dairy-Free: Substitute whole milk with almond milk and use vegan cheese for a creamy, plant-based version without dairy.
- Spicy Kick: Add ½ teaspoon of cayenne pepper or a sprinkle of red pepper flakes to your cheese sauce for an exciting heat!
- Herbed Delight: Mix in fresh herbs like thyme or rosemary into the cheese sauce to elevate the dish with aromatic flavors.
- Veggie Boost: Stir in steamed broccoli or sautéed mushrooms into the squash before adding the cheese sauce for added texture and nutrition.
- Protein-Packed: Incorporate shredded chicken or cooked ground turkey mixed into the cheese sauce for a hearty meal that satisfies hunger.
- Nutty Flavor: Blend some nutritional yeast into the cheese sauce for a cheesy flavor with a nutty twist; it’s also packed with vitamins!
- Whole Wheat Flour: Swap all-purpose flour for whole-wheat flour for a vintage flavor and a nutritious boost without sacrificing creaminess.
- Cheese Variety: Experiment with different cheeses like Gruyère or Gouda instead of cheddar for a unique taste that will surprise your taste buds.
Let these variations inspire you to make this dish uniquely yours!
Tips for the Best Spaghetti Squash Mac and Cheese
Choose Ripe Squash: Look for firm, heavy spaghetti squashes with a uniform yellow color. Avoid soft spots for the best flavor.
Perfectly Roasted: Ensure you don’t skip the water in your baking dish; it creates steam that makes the spaghetti squash tender and flavorful.
Smooth Cheese Sauce: Whisk the milk gradually into the flour mixture to avoid lumps. A smooth sauce is key for evenly coating the spaghetti squash.
Customize Flavors: Feel free to mix different cheeses or add veggies like spinach or broccoli for an extra nutrient boost in your Spaghetti Squash Mac and Cheese.
Watch the Bake: Keep an eye on the final bake to prevent over-browning. You want a beautifully melted cheese topping, not burnt edges!
Make Ahead Options
These Spaghetti Squash Mac and Cheese are perfect for busy home cooks looking to save time! You can prep the spaghetti squash up to 24 hours in advance by roasting it, shredding it, and storing it in an airtight container in the refrigerator. The cheese sauce can also be prepared ahead of time, keeping it fresh for up to 3 days if stored in a separate container. Just ensure both components are kept cool to maintain their quality. When ready to assemble, combine the shredded squash with the cheese sauce, top with additional cheese, and bake in a preheated oven for about 15 minutes until bubbly and golden. You’ll have a comforting meal ready with minimal effort!
What to Serve with Spaghetti Squash Mac and Cheese?
Create a memorable meal that pairs beautifully with delightful sides and drinks.
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Garlic Bread: A warm, crusty bread option brings comfort and a crunchy element that balances the creaminess of the mac and cheese.
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Steamed Broccoli: The fresh, vibrant green adds color and nutrition to your plate, providing a light, crisp contrast to the dish’s richness.
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Simple Green Salad: Tossed with mixed greens, cherry tomatoes, and a lemon vinaigrette, this salad brings brightness and a zesty kick to the meal.
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Roasted Brussels Sprouts: Crispy, caramelized sprouts provide a toasty flavor that echoes the roasted squash, enhancing the overall experience.
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Apple Cider: A chilled glass brings a refreshing sweetness and a hint of spice that beautifully complements the savory mac and cheese.
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Chocolate Chip Cookies: Finish your meal on a sweet note! The warm, gooey cookies are a crowd-pleasing dessert that kids and adults alike will adore.
With these pairings, you’ll create a harmonious dinner that feels inviting and entirely satisfying!
How to Store and Freeze Spaghetti Squash Mac and Cheese
Fridge: Store any leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven until warmed through, adding a splash of milk if needed.
Freezer: For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: When ready to enjoy your Spaghetti Squash Mac and Cheese again, heat it in the oven at 350°F for about 20 minutes, covered with foil, to keep it moist.
Serving Suggestions: Consider topping with fresh herbs or extra cheese when reheating to refresh the flavors and presentation!
Spaghetti Squash Mac and Cheese Recipe FAQs
What should I look for when selecting spaghetti squash?
Absolutely! When choosing spaghetti squash, look for ones that are firm, heavy for their size, and have a uniform yellow color. Avoid squashes with dark spots or soft areas, as this can indicate overripeness or spoilage. A good spaghetti squash will have a slight sheen but should not feel mushy to the touch.
How should I store leftovers of Spaghetti Squash Mac and Cheese?
Very! Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, just pop it in the microwave or back in the oven until warmed through, and feel free to add a splash of milk to restore its creaminess.
Can I freeze my Spaghetti Squash Mac and Cheese?
Of course! To freeze, portion the spaghetti squash mac and cheese into freezer-safe containers. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator, and then reheat it in the oven at 350°F for about 20 minutes, covered with foil to keep it moist.
What if my cheese sauce is lumpy?
Not to worry! If your cheese sauce ends up lumpy, it’s usually due to adding the milk too quickly or not whisking enough. If this happens, you can try blending the sauce with a hand blender to smooth it out. Alternatively, you can whisk it continuously while gradually adding the milk, ensuring a silky texture.
Are there any dietary considerations for this recipe?
Absolutely! This Spaghetti Squash Mac and Cheese contains dairy, which may be an allergen for some. If you’re looking for a dairy-free version, you can substitute the whole milk and cheese with plant-based alternatives like almond milk and a vegan cheese blend. Additionally, make sure to check if other ingredients, like your butter or flour, are free from allergens depending on your dietary needs.
How long does cooked spaghetti squash last in the fridge?
Good question! Cooked spaghetti squash can be stored in the refrigerator for about 3 to 4 days if kept in an airtight container. It’s best to consume it while it’s fresh to fully enjoy its flavor and texture. If you notice any discoloration or strange smells, it’s best to toss it.
Crave-Worthy Spaghetti Squash Mac and Cheese Delight
Ingredients
Equipment
Method
- Preheat the oven to 400 degrees F.
- Slice both spaghetti squashes in half and remove the seeds.
- Brush the inside of each squash with olive oil, then sprinkle with sea salt and pepper.
- Place the squash cut-side down in a baking dish and fill the dish with ¼” of water.
- Cover the baking dish with aluminum foil and bake for 45-60 minutes or until soft.
- Remove the squash from the oven and turn the cut-side up. Let cool for a few minutes.
- Shred the spaghetti squash with a fork while keeping it in the shell.
- Preheat the oven again, this time to 375 degrees F.
- Combine flour, sea salt, and garlic powder in a small bowl and set aside.
- Melt butter in a medium saucepan over medium heat.
- Whisk in the dry ingredients, mixing well for about 1-2 minutes.
- Add the milk gradually, whisking until smooth. Cook until it comes to a boil and thickens.
- Stir in 2 cups of shredded cheese until melted and incorporated.
- Distribute the cheese sauce evenly among the four halves of shredded spaghetti squash.
- Gently stir the cheese sauce into each half and smooth out the surface.
- Top with the remaining ½ cup of cheese.
- Bake in the preheated oven for 15 minutes or until the cheese is melted and lightly browned.
- Serve warm and enjoy!