Spaghetti Squash Mac 'n Cheese (Low Carb)

Spaghetti squash mac and cheese filled with creamy indulgence, garnished with chopped herbs, rests invitingly on a red surface. A fork sits ready to dive into the cheesy goodness.

4.84 from 6 ratings

Spaghetti Squash Mac 'n Cheese (Low Carb)

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!)

Prep Time15

Cook Time30

Total Time45

Course: Main Dishes, Pastas

Cuisine: American

Diet: Vegetarian

Keyword: cheesey spaghetti squash, spaghetti squash mac and cheese, spaghetti squash mac n cheese, spaghetti squash macaroni and cheese, stuffed spaghetti squash

Diet: Low Carb, Vegetarian

Occasion: Birthdays, Halloween, Thanksgiving

Time: 45 minutes or less

Servings: large servings

Author: Sarah Bond

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 coat evenly. Place cut-side down on a baking sheet and prick the outside with a fork. Roast for about 30 minutes until fork tender but still a little firm. When finished, flip over and allow to cool enough to the 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 the 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 combine. You can eat it at this point, or double-bake it.
Optional 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 cheese melts and turns golden brown.

Notes

*Cut squash horizontally for longer spaghetti strands. Cut lengthwise for a prettier presentation when serving the mac and cheese in the squash shell.

Nutrition