Spaghetti Squash Mac Cheese (Print version)
Roasted spaghetti squash enveloped in a velvety cheese sauce offers a satisfying, low-carb alternative to traditional mac and cheese.
# 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 - 1 1/2 cups whole milk
05 - 1 teaspoon Dijon mustard
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon ground black pepper
10 - 1 1/2 cups sharp cheddar cheese, shredded
11 - 1/2 cup Gruyère cheese, shredded
→ Topping
12 - 2 tablespoons grated Parmesan cheese
13 - 1/4 cup gluten-free breadcrumbs
14 - 1 tablespoon unsalted butter, melted
15 - Fresh parsley, chopped, for garnish
# Method:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Halve the spaghetti squash lengthwise and scoop out the seeds. Place the halves cut side down on the prepared baking sheet. Roast for 35 to 40 minutes until the flesh is tender and shreds easily with a fork.
03 - While the squash roasts, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a smooth roux.
04 - Gradually whisk in the whole milk until smooth and no lumps remain. Stir in the Dijon mustard, garlic powder, onion powder, salt, and pepper. Continue cooking, stirring constantly, until the sauce thickens, about 3 to 4 minutes.
05 - Remove the saucepan from heat. Add the shredded cheddar and Gruyère cheeses, stirring until fully melted and the sauce is smooth.
06 - Once the squash is cool enough to handle, use a fork to pull the flesh into spaghetti-like strands. Discard the skins.
07 - Add the shredded squash strands to the cheese sauce and toss gently until evenly coated. Transfer the mixture to a greased baking dish.
08 - In a small bowl, combine the gluten-free breadcrumbs, melted butter, and grated Parmesan. Sprinkle the mixture evenly over the squash.
09 - Bake at 400°F for 10 minutes, or until the topping is golden and the sauce is bubbly. Garnish with chopped fresh parsley and serve hot.
# Expert advice:
01 -
- That moment when you pull forkfuls of golden strands from the squash and they actually look like pasta is pure kitchen magic.
- The cheese sauce is so rich and velvety that nobody will believe you when you say it is gluten free and lighter than traditional mac.
02 -
- Do not over roast the squash or the strands turn to mush and lose that satisfying texture that mimics pasta.
- Always remove the saucepan from heat before adding the cheese because direct heat causes the proteins to separate and the sauce becomes oily instead of creamy.
03 -
- Microwave the whole squash for 3 minutes before cutting to soften the skin and make slicing safer and easier.
- Let the assembled dish rest for 5 minutes after baking so the sauce sets slightly and every scoop holds together beautifully on the plate.