This incredibly delicious Spaghetti Squash Mac and Cheese is a low-carb alternative to traditional mac n cheese! It’s a delicious gluten-free dinner, side dish or meal prepped lunches. Check out the Keto-Friendly section for more scrumptious, low-carb ideas!
Hey, y'all! One of my ultimate favorite dishes is mac n cheese. I grew up on the classic blue box macaroni and then graduated to the deluxe kind with the creamy cheese pouch. Over time, my palette became more sophisticated and I began to play around with homemade mac n cheese recipes. Homemade mac n cheese is the ultimate indulgence and lately, I have been craving the hell out of it.
I decided to create a Spaghetti Squash Mac n Cheese version that was just as satisfying but a lot healthier.
What is spaghetti squash?
Spaghetti squash is a delicious squash that when cooked, the insides create ribbons or strands that resemble spaghetti. It can be cooked in a variety of ways including baking, boiling, steaming, and even microwaving. It is often used as a substitute for pasta.
I love me some spaghetti squash. Some of my favorite spaghetti squash recipes are BBQ Chicken Stuffed Spaghetti Squash, Chicken Parm Stuffed Spaghetti Squash, Italian Style Spaghetti Squash with Meatballs, Spaghetti Squash Lasagna Bowl, Southwestern Spaghetti Squash and Cheesy Garlic Spaghetti Squash. Basically, I haven't met a spaghetti squash recipe I didn't like. As you can see, it's a totally versatile vegetable.
Even though this recipe has a lot of steps, it is really super simple, especially if you're familiar with roasting spaghetti squash. Just roast a large spaghetti squash in the oven. Once it has cooled enough to handle, scrape out the "spaghetti".
You'll then mix all of your ingredients in with the spaghetti, top with shredded cheese and herbs (if desired) and toss it in the oven until the cheese has all melted. I like to put it under the broiler for a few minutes also so that the cheese has a chance to brown a little.
Is spaghetti squash keto friendly?
Spaghetti squash is very low carb, but like many foods, it is not totally carb-free. 1/2 cup of spaghetti squash contains roughly 20 calories and 5 g of carbs. So while it fits in the keto diet, you still need to watch your portion size!
Kitchen Essentials:
Ingredients:
1 large spaghetti squash 1 tbsp olive oil Salt + Pepper, to taste 2 tbsp butter 2 tbsp all-purpose flour 1/2 tsp salt 1/4 tsp garlic powder 1 1/2 cups milk 2 1/2 cups shredded cheddar cheese, divided (Sometimes, I like to top mine with a 2nd cheese)
Instructions:
1. Preheat oven to 400 degrees
2. Cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds.
3. Brush the inside of the squash with olive oil. Add salt and pepper, to taste.
4. Place the squash cut side down in a baking dish. Add about 1/4" of water. Cover the baking dish with aluminum foil and bake for 45-60 minutes or until the squash is soft to the touch.
5. Allow the squash to cool before handling it. Once cooled, use a form to shred the spaghetti squash. Leave the spaghetti squash in the shell while you make the cheese sauce.
6. Lower the oven temperature to 375.
7. In a small bowl, combine flour, salt, and garlic powder. Set aside.
8. Melt butter in a medium-size large saucepan over medium-heat.
9. Add the dry ingredients and whisk to combine. Whisk continuously until the ingredients start to brown (about 1 to 2 minute).
10. Add milk and whisk the mixture until it is smooth. Continue cooking until the mixture comes to a boil and starts to thicken. Add 2 cups of shredded cheese and whisk until the mixture is completely melted.
11. Stir in the shredded spaghetti squash.
12. Spray a 13x9 casserole with non-stick spray. Add the cheesy spaghetti squash mixture to the pan. Top with cheese. Bake in the oven for 15 minutes.
13. After 15 minutes, turn the oven to broil and allow the dish to brown for about 2-3 minutes. Make sure you watch the casserole carefully!
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