rS Nordy Ad

Tuesday, May 23, 2017

Mac & Cheese Spaghetti Squash

Mac & Cheese Spaghetti Squash Recipe @rachmccarthy7

My love for comfort food {mac and cheese in particular} runs deep. And as much as I love this “not so good for you food” and would be fine eating it most days of the week, that can’t actually happen in reality. Instead, I like to come up with ways to make comfort food not so guilty. I’ve tried cauliflower mac and cheese {recipe HERE} and zucchini mac and cheese {recipe HERE} so I figured it was time to try another vegetable: spaghetti squash.

Healthy Mac & Cheese Recipe @rachmccarthy7

Spaghetti squash is a favorite in our house, especially in the fall. It's a great substitute for pasta and probably tastes the most like the real thing. As I mentioned above, I've made mac and cheese first with zucchini and then with cauliflower, and I think it gets better each time. Of all the vegetables I have substituted for pasta, this is my personal favorite. And for a different spin on presentation, I saved the squash shells and put the mac and cheese squash back in the shells and stuck them in the oven to warm! This makes for a delicious weeknight meal. Check out the recipe below!

Mac and Cheese Spaghetti Squash @rachmccarthy7

print recipe

Mac & Cheese Spaghetti Squash
  • 1 spaghetti squash
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups low-fat milk
  • 3 cups shredded cheddar cheese {plus additional if baking in oven}
Preheat oven to 375 degrees. Cut the squash in half and rub the inside with olive and salt and pepper both halves. Bake for about 30 minutes, or until tender. With a fork, scrape out the squash and place the squash in a medium-sized bowl. Save the squash shells for presentation, if desired. In a medium saucepan over medium-low heat, add the butter and flour and whisk together until a paste forms. Cook for a few minutes, whisking constantly. Add the milk and whisk until smooth. Remove the saucepan from the heat and add the cheddar cheese. Pour the cheese sauce over the squash and mix until completely combined. Transfer the mac and cheese squash back into the shells and top with additional cheddar cheese, if desired, and bake at 350 degrees for 5-10 minutes, or just until the cheese is melted. Serve and enjoy!


Thanks for stopping by. Have a wonderful Tuesday!

This post is linked up with: Tasty Tuesdays | Tickle My Tastebuds Tuesday | Two Cup Tuesday | Weekend Potluck  | SITS Girls 


  1. Oh wow, this sounds really good. I just started eating spaghetti squash and love it. And I love mac n cheese, too, so the two together sounds delicious!

  2. This seriously sounds so good, and I love that it's lower calorie too! Chris and I were just talking about how we were craving mac and cheese, so I definitely think that we'll need to try this out soon!

  3. This looks absolutely delicious, girlie! I've never tried anything like this before, so I'll have to make this on one of those weeknights that I need something quick and easy! Thanks so much for sharing and I hope you're having a great day so far!



  4. this sounds so good and a great way to get the kid's to eat squash!

    Whitney & Blaire
    Peaches In A Pod


Related Posts Plugin for WordPress, Blogger...


site design + development by kelly christine studio