Why eat regular from-the-box mac and cheese when you can have gourmet Spaghetti Squash Mac and Cheese bowls?
Course Main Dishes, Pastas
Cuisine American
Keyword cheesey spaghetti squash, spaghetti squash mac and cheese, spaghetti squash mac n cheese, spaghetti squash macaroni and cheese, stuffed spaghetti squash
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.
Notes
*Cut squash horizontal for longer spaghetti strands. Cut lengthwise for prettier presentation when serving the mac and cheese in the squash shell.