Why eat regular from-the-box mac and cheese when you can have gourmet Spaghetti Squash Mac and Cheese bowls? These delicious cheesy bowls are filled with a blend of milk, butter, and spices for ultimate flavor. Top with extra mozzarella for that perfect final touch.
Can you say gourmet? These spaghetti squash mac and cheese bowls are the perfect dinner for when you want something decadent, filling, and satisfyingly indulgent.
For the uninitiated, spaghetti squash is a yellow squash that, when cooked, transforms into strands of “spaghetti”! It’s low in carbs, totally versatile, and can be used in a huge variety of spaghetti squash recipes.
And the presentation couldn’t be better! Fashioned in the squash itself, this mac and cheese is served up in full fancy glory. If serving to guests, they’ll be nothing short of impressed. After trying a bite, the flavor will be the icing on the cake!
Here’s what you’ll need
The ingredients in this recipe max out in the flavor department and deliver cheesy bowls of absolute decadence. If you like cheese, it’s a pretty strong guarantee that this recipe was specifically made for you! Gather these ingredients and let’s dive into creating your new favorite meal.
- Spaghetti Squash: One spaghetti squash will provide 2 large servings. For a crowd of four, consider doubling the recipe.
- Olive Oil: Aid in the roasting process to help it reach a perfect golden hue.
- Milk: We’ll make a classic cheese sauce, so milk will form the base.
- Butter + Flour: A pat of unsalted butter will bind with the flour to form a roux. This will thicken our cheese sauce into dreamy cheesiness.
- Cheese: Can’t have mac and cheese without the cheese! I’m using 2 cups of shredded sharp cheddar. If a different flavor is more up your alley, use it!
- Mustard: Mustard helps to cut through the heaviness of the cheese, adding a much needed zing to this mac and cheese. The flavor is undetectable as mustard, but you’ll love what it does for the dish!
- Salt, Pepper, & Garlic Powder: Grab ¼ tsp of each of these seasonings for extra flavor.
- Optional: Optionally top the mac and cheese with mozzarella and broil into golden, melty deliciousness.
How to make spaghetti squash mac and cheese
Spaghetti squash recipes often get a rep for being difficult or time consuming, but that is so not the case with this recipe! Squash mac and cheese consists of only four steps and is ready to cook after only 15 minutes of stress-free prep time! This meal takes 45 minutes total and is worth every second.
Step 1: Roast the squash
Preheat the oven to 400°F (204°C). Cut the spaghetti squash in half* and scoop out the seeds. Drizzle the inside with olive oil and rub it around to ensure that it’s evenly coated. Place the squash cut-side down on a baking sheet and prick the outside with a fork. Roast for about 30 minutes, or until fork tender but still a little firm. When finished, flip the squash over and allow it to cool enough to touch.
*Before you begin preparing this dish, take note about how to cut the squash. For longer spaghetti strands, cut horizontally. For a pretty presentation when serving the mac and cheese in the squash shell, cut lengthwise.
Step 2: Prepare the sauce
While the squash is cooking, heat the milk in the microwave until lukewarm, about 30 seconds. Melt the butter over medium heat in a large sauté pan.
Whisk in the flour to form a smooth paste. Then, slowly drizzle in the milk, whisking constantly until it’s fully incorporated. Increase the heat and cook while whisking until the mixture becomes a thick sauce. Then, stir in the cheese, mustard, salt, pepper, and garlic powder. Once mixed and warmed, remove from the heat and cover to keep warm.
Step 3: Spaghettify the squash
Use a fork to scrape strands from the inside of the spaghetti squash. If serving the mac in the squash shell, leave about ¼ inch of flesh in the squash to support your bowls.
Step 4: Add the strands
Transfer the spaghetti strands to your pan with the sauce, stirring to evenly combine. You can eat it now, or move on to Step 5 if you’d like to double bake for extra cheesiness!
Step 5: Optionally double bake
Optionally spoon the mac and cheese mixture back into the spaghetti squash shells and top with mozzarella cheese. Set in the oven and broil for 2 to 3 minutes, watching closely until the cheese melts and turns golden brown.
Spaghetti squash nutrition
Spaghetti squash is filled with so many important vitamins and nutrients! They’re a great source of Vitamin C, Vitamin B6, fiber, and healthy carbohydrates. They’re also extremely low calorie, with only 31 per cup.
In addition to being nutrient-rich, these powerful vegetables are also filled with antioxidants and help regulate digestion.
Spaghetti squash mac and cheese > regular noodle mac and cheese forever!
What to pair with homemade spaghetti squash mac and cheese
Now that we’ve made these cheesy bowls of squashy goodness, we need some greens! Here are some veggie-packed sides that pair well with this mac and cheese dish. The veggie lettuce wraps are particularly refreshing!
- Summer Veggie Salad
- Roasted Asparagus with Romesco Sauce
- Zucchini Corn Salad
- Fresh Veggie Lettuce Wraps
Ingredients
- 1 spaghetti squash
- 1 Tbsp olive oil 15 mL
- 1 cup milk low fat or 2%, 236 mL
- 2 Tbsp unsalted butter 28 g
- 2 Tbsp all-purpose flour 20 g
- 2 cups shredded sharp cheddar cheese 225 g
- ½ tsp mustard
- ¼ tsp each salt, pepper, garlic powder
- Optional: ½ cup shredded mozzarella 50 g
Instructions
- Prep: Preheat oven to 400°F (204°C). Cut spaghetti squash in half* and scoop out the seeds. Drizzle the inside with olive oil, rubbing to evenly coat. Place cut-side down on a baking sheet and prick the outside with a fork. Roast for about 30 minutes, or until fork tender but still a little firm. When finished, flip over and allow to cool enough to touch.
- Sauce: While squash cooks, heat milk in the microwave until lukewarm, about 30 seconds. Melt butter over medium heat in a large saute pan. Whisk in flour to form a smooth paste. Slowly drizzle in the milk, whisking constantly, until it's fully incorporated. Increase heat and cook while whisking until mixture thickens into a thick sauce. Stir in cheese, mustard, salt, pepper, and garlic powder. Remove from heat and cover to keep warm.
- Spaghettify: Use a fork to scrape strands from the inside of the spaghetti squash (if serving in the squash shell, leave about ¼ inch of flesh in the squash to support your bowls).
- Assemble: Transfer spaghetti strands to your pan with the sauce, stirring to evenly combine. You can eat it at this point, or double bake it.
- Optional Double Bake: Optionally spoon mac and cheese mixture back into spaghetti squash shells and top with mozzarella cheese. Set in the oven and broil for 2 to 3 minutes, watching closely until cheese melts and turns golden brown.
GW says
I loved your cauliflower Mac and Cheese, so I had to try this. It is great, but the best part is serving it in she shells. It came out as artistic looking as your photos. I had a couple of friends and it was a huge hit. Thanks Sarah
Sarah says
Aw yay! So awesome to hear! Enjoy! 😀
Amy says
This was very good but used half the cheese as it would’ve been too much with 2 cups…still needed pasta …used gluten free and nutmeg, cayenne to help with seasoning.