Low Carb Spaghetti Squash Mac and Cheese

Why settle for boxed mac and cheese when you can have spaghetti squash mac and cheese?! This cheesy-licious dish is a healthier, low-carb twist that still brings all the cozy, comforting flavors. (Bonus: we’ll show you how to serve it in squash bowls with broiled mozza for that perfect gooey, gourmet finish!)

Mac And Cheese 2.0

So, you love mac and cheese but aren’t exactly thrilled about the post-carb coma? (Yeah, I feel you.) Sarah here, putting on my food scientist hat—because I didn’t spend years studying nutrition just to let these delicious cheesy noodles get the better of me.

Enter spaghetti squash mac and cheese, the low-carb solution to everyone’s favorite comfort food! For the uninitiated, spaghetti squash is a yellow squash that, when cooked, transforms into strands of “spaghetti” (it’s like magic!).

Here’s What You’ll Need

Grab your squash and a few pantry staples, and let’s create your new favorite meal!

• Spaghetti Squash: One spaghetti squash provides two large servings. (Consider doubling the recipe for a crowd of four.)
• Olive Oil: Aids in the roasting process, helping the squash reach a perfect golden hue. Use extra-virgin olive oil if possible!
• Milk: We’ll be making a classic cheese sauce, so we’ll need some milk (regular or dairy-free) to form the base.
• Roux: A pat of unsalted butter will bind with all-purpose flour to form a roux, thickening our cheese sauce into dreamy cheesiness. Feel free to use a gluten-free all-purpose flour to keep the dish free of gluten!
• Cheese: Mac and cheese isn’t complete without cheese! Use 2 cups of shredded sharp cheddar, or if you’re up for a different flavor, try Gouda, Gruyère, or Fontina! (Optionally, top it with mozzarella for broiling.)
• Mustard: Cuts through the richness of the cheese, adding a much-needed zing. The flavor is undetectable, but you’ll love what it does for the dish!
• Seasonings: A pinch of salt, pepper, and garlic powder adds extra flavor.

Ready in 4 steps

Spaghetti squash recipes often get a rep for being difficult or time-consuming, but that is so not the case here! This spaghetti squash mac and cheese takes 45 minutes in total (and is worth every second).

Step 1: Roast The Squash
Cut the squash and scoop out the seeds. Drizzle and rub the inside with oil, then roast the squash until fork tender but still a little firm. When finished, flip the squash over and allow it to cool enough to touch.

Step 2: Prepare the Sauce
Warm the milk in the microwave, then melt the butter over medium heat in a large sauté pan. Whisk in the flour to form a smooth paste (your roux). Slowly drizzle in the milk, whisking constantly until it’s fully incorporated. Lastly, stir in the cheese, mustard, and seasonings.

Step 3: Spaghettify The Squash
Use a fork to scrape strands from the inside of the spaghetti squash.

Step 4: Add The Strands
Transfer the spaghetti strands to the pan with the sauce. You can serve your spaghetti squash mac and cheese now or move on to Step 5 if you’d like to double-bake it for extra cheesiness!

Step 5: Optional Double Bake
Spoon the mac and cheese mixture back into the spaghetti squash shells and top with shredded mozzarella cheese. Set in the oven and broil for 2 to 3 minutes, watching closely until the cheese melts and turns golden brown.

Complete Your Meal

Now that we’ve created the dreamiest bowls of squashy cheesiness, we need some greens! Here are a few veggie-loaded sides that pair well with this spaghetti squash mac and cheese.

• Roasted Asparagus with Romesco Sauce: This dish is perfect for lightening up your bowls with a pop of green and some zesty sauce.
• Zucchini Corn Salad: What could be more fitting than pairing squash with more squash?
• Fresh Veggie Lettuce Wraps: The crispness of the lettuce balances the richness of this cheesy masterpiece.