This spaghetti squash mac and cheese may be the perfect recipe to entice squash hesitaters to dive in and take a bite. But once they’re hooked, you’ll have to share with more people.
I was introduced to this dish by Michael and Gayla, who prepared a delicious homecooked meal for my brother, sister and I before we hit the West Coast Trail and trekked through the forest for 7 days. The company, wine, beer and food were fantastic. And the spaghetti squash mac and cheese was amazing!
We all loved the smooth creamy interior with the contrasting crunchy top – Yum! Right away, I knew I’d want to make this with all the spaghetti squash waiting for me at home.
Turns out, it’s as easy as combining your favourite homemade mac and cheese sauce with baked spaghetti squash. The mixture can be baked in a casserole dish or returned to the empty squash shells to bake a second time. I used the same mac and cheese sauce I use with my Ham and Peas Mac and Cheese recipe.
Recipe for Spaghetti Squash Mac and Cheese
Spaghetti Squash Mac and Cheese
- 1 spaghetti squash
- 2 Tbsp butter or canola oil
- 1/2 onion finely chopped
- 1-2 cloves garlic minced
- 2 Tbsp all purpose flour
- 1 cup milk
- 1 1/3 cup shredded sharp cheddar cheese*
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/8 tsp nutmeg optional
- 1/2 cup Panko crumbs can use crackers or pretzels
- 2 Tbsp parsley chopped
- 1/4 cup shredded Parmesan cheese
- Preheat oven to 375°F (190°C).
- Wash and cut squash in half lengthwise. Scoop out seeds.
- Place cut-side down on a greased baking dish.
- Bake for 35-45 minutes until fork tender.
- Once cool to the touch, use a fork to scrape the strings out of the squash halves. Set squash strands and empty shells aside.
- In a large pot, melt butter over medium heat.
- Add onion and cook for 2 minutes until softened but not brown.
- Add garlic and cook for 1 minute.
- Stir in flour and mix well. Cook for 1 minute.
- Gradually whisk in milk until sauce thickens.
- Remove from heat and stir in cheese until melted and mixed in.
- Add pepper, salt and nutmeg. Taste and adjust as desired, especially if using mild cheese.
- Mix sauce with spaghetti squash strands.
- Divide mix into spaghetti squash shells or place in greased baking dish.
- In separate small bowl, mix Panko crumbs, parsley and Parmesan cheese.
- Sprinkle on top.
- Bake in preheated oven at 375°F (190°C) for 20-30 minutes or until heated through and top is browning. If top is browning too quickly, cover with aluminum foil.
Finished dish can easily be reheated and leftovers can last 3-4 days. Note: I have not tried freezing this dish and I’m not sure how well it would freeze – my biggest concern would be that the squash would turn liquidy. If you experiment with freezing – let me know how it goes.
Nutrition Facts (per serving)
More Ways to Enjoy Spaghetti Squash
Looking for a stuffed spaghetti squash recipe that’s a little more meaty? Try this Cheesy Chicken Stuffed Spaghetti Squash recipe.
Also Try These Ideas for Spaghetti Squash
Make Crispy Spaghetti Squash Fritters. Be sure to follow my top secret tip for making them crispy!
Try this tasty side dish Spaghetti Squash with Herbs and Parmesan.
More Tips & Recipes for Winter Squash
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As always, if you make this dish, let me know what you think. Leave a comment or take a photo and tag #getgettys so I can see it and like it!
Select, store and serve seasonal food for everyday cooking with Getty. Getty is a food educator and Professional Home Economist,who loves sharing tips and recipes following the seasons from her Canadian kitchen. Sign up to get seasonal tips and recipes delivered to your inbox. Learn more about Getty or check out her books and pdf guides.