Spaghetti Squash Mac and Cheese

A closeup on a casserole of spaghetti squash and cheese with a spoon digging in.

4.81 from 31 votes

Spaghetti Squash Mac and Cheese

Spaghetti Squash Mac and Cheese is a lower-carb version of Mac and cheese, and so unbelievable tasty. Roast the spaghetti squash to al dente, make a quick roux, and then add in cheddar cheese, parmesan cheese, frozen peas, and bacon. So delicious!

Course Main Dish, Side Dish

Cuisine American

Keyword spaghetti squash and cheese, spaghetti squash mac and cheese

Prep Time 1

Cook Time 30

Total Time 1 30

Servings one-cup servings

Calories 325kcal

Author Sue Ringsdorf

Ingredients

2 medium-large spaghetti squash - or about 6-7 cups of cooked squash
2 Tablespoons olive oil
2 Tablespoons unsalted butter
1/2 large onion - diced
3 cloves garlic - minced
3-4 Tablespoons flour
1 cup chicken broth
1 cup 1% milk
kosher salt and pepper - to taste
red pepper flakes - to taste
8 oz. shredded sharp cheddar cheese
3/4 cup shredded parmesan cheese
2 cups frozen peas
6-8 slices bacon - cooked and chopped

Instructions

Preheat oven to 425 degrees (or 375 degrees in a convection oven). (I usually microwave the whole squash for a couple of minutes to soften slightly which makes slicing it easier.) Cut the spaghetti squash in round sections and remove seeds. Arrange on baking sheet lined with parchment paper and drizzle with olive oil, kosher salt and freshly ground black pepper.
2 medium-large spaghetti squash
Bake until al dente, approximately 25 minutes or so. Use a fork to test it as it cooks. Let cool slightly, and then "comb" the strands out of the peel with a fork. Set spaghetti squash on some paper towel to absorb some of the liquid. Meanwhile, cook the bacon in either the oven or the microwave.
6-8 slices bacon
Heat a saucepan over medium-high heat. Add butter and olive oil, and when melted, add diced onion. Sauté for 4-5 minutes or until soft. Add garlic and stir for another minute.
2 Tablespoons unsalted butter, 2 Tablespoons olive oil, 1/2 large onion, 3 cloves garlic
Stir in flour and combine, stirring constantly for a couple minutes. Then turn heat up slightly and add chicken broth and milk. Continue whisking until the mixture becomes thick, approximately 5-6 minutes. Add salt, pepper, and red pepper flakes to taste.
3-4 Tablespoons flour, 1 cup chicken broth, 1 cup 1% milk, kosher salt and pepper, red pepper flakes
Turn heat to low and add cheddar cheese and parmesan cheese. Stir until melted.
8 oz. shredded sharp cheddar cheese, 3/4 cup shredded parmesan cheese
Add frozen peas, bacon, and spaghetti squash and mix well. Pour into a baking dish. Bake uncovered at 350 degrees until golden brown, approximately 30 minutes. Serve immediately.
2 cups frozen peas

Video

Notes

How to cook spaghetti squash:

Cook in the microwave. You can always use the microwave to cook the squash. I’ve seen people who recommend cooking it whole or slicing it in half. I’ve never personally done it this way.
Use the instant pot. Here is the way I’ve done it. Cut the squash in fourths, remove seeds, add one cup of water to the pot, and lay the squash on a trivet inside the pot. Pressure cook for 9 minutes.
Roast in the oven. This is the method I normally choose. I start by softening it (slightly) in the microwave so it’s easier to slice. Then I slice it in rings, drizzle with olive oil, add salt and pepper, and roast until browned and softened. I find that the flavor is the best with this method, but any of these work fine.

Can you overcook spaghetti squash? YES. I've done it, and it's mushy and lacks flavor. Be careful to cook it to AL DENTE, leaving a little bite as you would with regular pasta. Test it with a fork as it roasts in the oven.

Nutrition