Spaghetti Squash Mac 'n Cheese (Low Carb)

Name: Spaghetti Squash Mac 'n Cheese (Low Carb)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 large servings
Ingredients: 1 spaghetti squash; 1 Tbsp olive oil; 1 cup milk; 2 Tbsp unsalted butter; 2 Tbsp all-purpose flour; 2 cups shredded sharp cheddar cheese; ½ tsp mustard; ¼ tsp each salt, pepper, garlic powder; Optional: ½ cup shredded mozzarella

User Reviews

4.8

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
2 large servings
Calories
779 kcal
Course
Main Course
Cuisine
American

Spaghetti Squash Mac 'n Cheese (Low Carb)

Soren Barrett

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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!)

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Ingredients

Servings

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

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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 Information

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Serving 1large serving Calories 779kcal (39%) Carbohydrates 31.3g (10%) Protein 35g (70%) Fat 58.9g (91%) Saturated Fat 33.2g (166%) Cholesterol 155mg (52%) Sodium 1171mg (49%) Potassium 584mg (17%) Fiber 5.8g (23%) Sugar 7g (14%) Calcium 1027mg (103%) Iron 2mg (11%)

Nutrition Facts

Serving: 2large servings

Amount Per Serving

Calories 779 kcal

% Daily Value*

Serving	1large serving
Calories	779kcal	39%
Carbohydrates	31.3g	10%
Protein	35g	70%
Fat	58.9g	91%
Saturated Fat	33.2g	166%
Cholesterol	155mg	52%
Sodium	1171mg	49%
Potassium	584mg	12%
Fiber	5.8g	23%
Sugar	7g	14%
Calcium	1027mg	103%
Iron	2mg	11%