Mac and Cheese Spaghetti Squash
Mac and Cheese Spaghetti Squash is the healthier version of baked macaroni and cheese. It has all of the cheesy goodness with less carbs.
Servings 4 cups
Calories 528kcal
Equipment
Ingredients
- 2 1.3 lb. spaghetti squash cooked and sliced
- ½ cup shredded cheddar cheese
- ¼ cup grated parmesan for garnish
Cheese Sauce
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- 1 ½ cups whole milk
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon ground mustard
- 1 ½ cups shredded cheddar cheese
Instructions
- Mac and Cheese Spaghetti Squash
- Use a fork to separate the strands of spaghetti squash and transfer it to a bowl. Set aside. Save the spaghetti squash halves to use as bowls.
- Prepare the cheese sauce as shown below.
- Spread a layer of spaghetti squash in the bottom of each squash half and top it with shredded cheddar cheese. Repeat with a second layer of each.
- Bake the mac and cheese spaghetti squash at 350˚F for 20-25 minutes until the cheese is bubbly and just starting to brown.
- Cheese Sauce
- Melt the butter in a saucepan over medium-low heat.
- Whisk in the flour and cook while stirring for 2 minutes.
- Slowly whisk in the milk a little at a time. Whisk until smooth before adding more.
- Bring the mixture to a simmer over medium-low heat, stirring often until it begins to thicken.
- Whisk in the garlic powder, black pepper, salt, and ground mustard.
- Remove from heat and add the shredded cheddar cheese. Stir until smooth.
Video
Notes
Storage:
Place in an airtight container and store in the refrigerator for up to 3 days.Nutrition
Serving: 0.5cup | Calories: 528kcal | Carbohydrates: 43g | Protein: 22g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 932mg | Potassium: 728mg | Fiber: 7g | Sugar: 18g | Vitamin A: 1524IU | Vitamin C: 10mg | Calcium: 682mg | Iron: 2mg
