Spaghetti Squash Mac and Cheese

spaghetti squash casserole 5

Alright, we’ve become friends, so I can be honest with you, right?  I have never been a spaghetti squash fan.  Gasp!  I know.  But Amy’s there’s 7508967483265 recipes on Pinterest, you MUST like it.  I don’t get it, am I missing something?  It does not taste like spaghetti.  Like is it some sort of scam?  Everywhere people have been saying it’s just like spaghetti!  Oh my gosh, you’ll never notice the difference!  Lies.  Lies I tell you.  But for some reason, I’m a glutton for punishment, and I keep buying spaghetti squash trying to like it.  I just want to like it so much!  When will I give up?  Well, I must say, boy am I glad I didn’t!  Because I finally found it!  The way to cook spaghetti squash so I actually like it!

spag squash Collage 2

So every other time I have made spaghetti squash I made it in the crock pot.  I am a sucker for the crock pot, it’s SO convenient, but sometimes I need to remind myself, that it is not the tool to cook everything.  And as it turns out, spaghetti squash is not something to be cooked in the crock pot.

roasted squash

So here’s how you do it!  First, preheat your oven to 375*.  Next, slice the spaghetti squash into rings.  If it’s too hard to slice, like mine was, my husband accused me of being weak, this is probably the case, you can stick it in the microwave for 5 minutes to soften it enough to cut.  Scoop out seeds from the center of each ring.  Arrange slices on a sheet pan sprayed with cooking spray and season liberally with salt.  Roast for about 40-45 minutes.  I started picking at it and tasting it at about 35 minutes, and I think it cooked until about 42 minutes.  I liked it a bit harder than you would expect because, not only does it continue to cook in the cheese sauce, but I think being what some people may consider a bit under done, gives it a nice texture, so it’s not mushy squash.

spaghetti squash casserole 4

So here’s my conclusion, I think roasting it not only dries it out a bit vs when you basically steam it in a crock pot.  But you also have more control over the cooking length of time, so you don’t run the risk of over cooking vs when you sort of blind cook it in a crock pot.  Lastly, seasoning it with salt before you cook it, not only helps to dry it out, but also removes that traditionally sweeter taste the spaghetti squash has naturally, to a more neutral taste that pasta would have.  Finally, prepare an aggressively flavored and seasoned sauce.

spaghetti squash casserole 3

This cheese sauce is not bland or subtly flavored. I used a few different types of strong cheeses, including sharp cheddar, swiss and brie.  And with the addition of dijon mustard, garlic, and Worcestershire, is is a very flavorful sauce.

spag squash collage

Spaghetti Squash Mac and Cheese
Prep time
Cook time
Total time
Serves: 8
  • --- Spaghetti Squash ---
  • 1 spaghetti squash
  • 1-2 tsp salt
  • --- Bread Crumb Topping ---
  • ¼ cup butter, divided
  • ½ cup panko bread crumbs
  • Zest of one lemon
  • ¼ cup parmesan
  • ½ tsp each salt and pepper
  • --- Cheese Sauce ---
  • 1 Tbls minced garlic
  • 1 Tbls flour
  • 1 can evaporated milk
  • 4 oz low fat or light cheese, shredded or chopped into small pieces
  • 4 oz low fat cream cheese
  • 2 Tbls dijon mustard
  • ¼ cup sherry wine
  • 2-3 dashes Worcestershire sauce
  1. --- Spaghetti Squash ---
  2. Preheat oven to 375*
  3. Slice spaghetti squash into rings, scoop out seeds and season liberally with salt, roast for approx 40-45 minutes. I like it so it's still a bit al dente. It holds up in the sauce and has a bit more texture.
  4. --- Bread Crumb Topping ---
  5. Meanwhile, in a pot melt 2 tbls butter, add lemon zest, bread crumbs and ½ tsp each salt and pepper. Stir until combined and cook until golden brown. Transfer to a bowl and stir in parmesan cheese.
  6. --- Cheese Sauce ---
  7. In same pot, melt 2 Tbls of butter and saute garlic until just golden brown
  8. Add flour and stir until combined
  9. Add cream cheese, stir to melt and combine
  10. Add dijon mustard and combine
  11. Slowly add evaporated milk and stir to combine. To successfully incorporate the milk, add just a few tablespoons then stir to combine, adding a few more tablespoons, stir to combine and so on.
  12. Add sherry wine and Worcestershire, bring to a boil
  13. Reduce to simmer and add the shredded cheese. Stirring until thoroughly melted and incorporated. Salt and Pepper to taste, about 1 tsp salt and half of pepper.
  14. ---
  15. Remove squash from oven and allow to cool enough to handle.
  16. Pull squash from skin and pull into threads.
  17. Combine sauce with squash and transfer to an oven safe dish.
  18. Top with bread crumb mixture and bake for 20 or so minutes until top is nice and golden brown and sauce is bubbling.
  19. Remove from oven and let sit for about 5 minutes before serving to allow to cool slightly, this will allow sauce to set and help everything stay together.
Nutrition Information
Serving size:  Calories: 255

spaghetti squash casserole 2

spaghetti squash casserole 6

This recipe for spaghetti squash mac and cheese was originally posted by A Foodie’s Diet for Me.

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