Spaghetti Squash Mac Cheese (Printer-friendly)
Roasted squash in a creamy two-cheese sauce offers a lighter take on comfort food.
# What You'll Need:
→ Vegetables
01 - 1 medium spaghetti squash (about 2.5 lbs)
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons gluten-free all-purpose flour
04 - 1½ cups whole milk
05 - 1 teaspoon Dijon mustard
06 - ½ teaspoon garlic powder
07 - ½ teaspoon onion powder
08 - ½ teaspoon kosher salt
09 - ¼ teaspoon ground black pepper
10 - 1½ cups sharp cheddar cheese, shredded
11 - ½ cup Gruyère cheese, shredded
→ Topping
12 - 2 tablespoons grated Parmesan cheese
13 - ¼ cup gluten-free breadcrumbs
14 - 1 tablespoon unsalted butter, melted
15 - 1 tablespoon fresh parsley, chopped
# How To Make It:
01 - Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - Using a sharp knife, halve the spaghetti squash lengthwise. Scoop out and discard the seeds. Place both halves cut side down on the prepared baking sheet. Roast for 35 to 40 minutes until the flesh is fork-tender and separates easily into strands.
03 - While the squash roasts, melt the butter in a medium saucepan over medium heat. Whisk in the gluten-free flour and cook, stirring continuously, for 1 minute to form a smooth roux.
04 - Gradually pour in the whole milk while whisking vigorously to prevent lumps. Stir in the Dijon mustard, garlic powder, onion powder, salt, and black pepper. Continue cooking, stirring constantly, until the sauce thickens and coats the back of a spoon, about 3 to 4 minutes.
05 - Remove the saucepan from heat. Add the shredded sharp cheddar and Gruyère cheeses, stirring until fully melted and the sauce is smooth and glossy.
06 - Once the roasted squash is cool enough to handle, run a fork through the flesh to separate it into spaghetti-like strands. Discard the skins.
07 - Transfer the spaghetti squash strands into the cheese sauce and toss gently until every strand is evenly coated. Spoon the mixture into a greased 9×13-inch baking dish, spreading it into an even layer.
08 - In a small bowl, combine the gluten-free breadcrumbs, grated Parmesan, and melted butter. Mix until the crumbs are evenly moistened. Sprinkle the mixture uniformly over the squash casserole.
09 - Bake at 400°F for 10 minutes, or until the topping is golden brown and the edges are bubbling. Garnish with chopped fresh parsley and serve immediately.
# Expert Tips:
01 -
- That moment when you pull forkfuls of golden strands from the squash and realize comfort food does not need pasta to be magical.
- The cheese sauce is rich and velvety enough that nobody at the table will suspect they are eating vegetables instead of noodles.
02 -
- Do not overcook the squash or the strands turn to mush and you lose that satisfying slightly firm texture that makes this dish work.
- Removing the sauce from heat before adding cheese prevents the oils from separating and keeps everything smooth and emulsified.
03 -
- Microwave the whole squash for 3 minutes before cutting to soften the skin and save yourself a struggle and a possible injury.
- Let the assembled dish sit for 5 minutes after baking because the sauce thickens as it cools and each spoonful holds together beautifully on the plate.