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Spaghetti Squash Mac And Cheese: An Incredible Ultimate Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes roasting + 20 minutes baking + 7 minutes sauce prep
  • Total Time: Approximately 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Spaghetti Squash Mac and Cheese is a delicious low-carb twist on the classic comfort food. Roasted spaghetti squash strands are combined with a creamy, cheesy sauce made from sharp cheddar and mozzarella cheeses, flavored with garlic, onion powder, and a hint of paprika, then baked until bubbly and golden. It’s a healthier, gluten-free alternative perfect for a cozy dinner.

Ingredients

Scale

Squash

  • 1 medium spaghetti squash

Cheese Sauce

  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup milk (whole or low-fat)
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon paprika (optional)

Garnish

  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the spaghetti squash and later baking the assembled dish.
  2. Prepare the Squash: Carefully cut the spaghetti squash in half lengthwise. Remove all seeds and stringy insides with a spoon to prepare for roasting.
  3. Roast the Squash: Place the squash halves cut-side down on a baking sheet and bake for 30-35 minutes, or until the flesh is tender when pierced with a fork. Remove from oven and allow to cool slightly.
  4. Scrape the Squash: Using a fork, scrape the flesh of the roasted squash to create spaghetti-like strands. Set these strands aside for the mac and cheese mixture.
  5. Make the Cheese Sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes until the mixture turns lightly golden, forming a roux.
  6. Add Milk: Gradually whisk in the milk, stirring constantly, and cook for about 5 minutes until the sauce thickens smoothly.
  7. Add Cheese and Spices: Remove the sauce from heat and stir in the shredded cheddar and mozzarella until fully melted. Mix in garlic powder, onion powder, salt, pepper, and paprika if using, to enhance flavor.
  8. Combine Squash and Sauce: In a large mixing bowl, combine the spaghetti squash strands with the creamy cheese sauce, stirring gently until evenly coated.
  9. Transfer to Baking Dish: Pour the squash and cheese mixture into a greased baking dish, spreading it out evenly to prepare for baking.
  10. Bake: Place in the preheated oven and bake for 15-20 minutes, until the top is bubbly and golden brown.
  11. Garnish and Serve: Remove the mac and cheese from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired and serve warm.

Notes

  • To make this dish dairy-free, substitute the milk and cheeses with plant-based alternatives.
  • For added protein, consider mixing in cooked shredded chicken or turkey.
  • Use low-fat milk to reduce calories without sacrificing creaminess.
  • The paprika is optional but adds a subtle smoky flavor.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.

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Find it online: https://buzzbitekitchen.com/spaghetti-squash-mac-and-cheese-an-incredible-ultimate-recipe/