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Spaghetti Squash Mac And Cheese

A healthier twist on classic mac and cheese, substituting spaghetti squash for traditional pasta, delivering creamy, cheesy goodness in every bite.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium spaghetti squash Select one that feels heavy and has a golden yellow color.
  • 1 cup macaroni Cook according to package instructions until al dente.
  • 2 cups shredded cheese Sharp cheddar works wonderfully.
  • 1 cup milk
  • 1 tablespoon butter Used for making the cheese sauce.
  • Salt and pepper To taste.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the spaghetti squash in half lengthwise, scoop out the seeds, and place the halves cut-side down on a baking sheet. Bake for about 30-40 minutes until tender.
  3. While the squash is baking, bring a pot of salted water to a boil. Add your macaroni and cook according to package instructions until al dente. Drain and set aside.
Making the Cheese Sauce
  1. In a medium saucepan, melt the butter over medium heat. Add the milk, garlic powder, onion powder, salt, and pepper, stirring to combine.
  2. Gradually add in the shredded cheese, stirring until melted and creamy.
Assembly and Baking
  1. Once your spaghetti squash is out of the oven, scrape out the insides with a fork to create strands, then mix these strands with cooked macaroni and cheese sauce until everything is thoroughly combined.
  2. Transfer the mixture to a greased baking dish, adding additional cheese or breadcrumbs on top if desired. Bake for an additional 15-20 minutes, or until the dish is bubbly and golden on top.
  3. Let it cool for a few moments before serving, and enjoy your delicious Spaghetti Squash Mac And Cheese!

Notes

Store leftovers in an airtight container for up to 3-4 days, or freeze for up to two months. To reheat, thaw overnight in the refrigerator and warm in the oven or microwave.