Healthy Spaghetti Squash Mac & Cheese Recipe

Introduction

Healthy Spaghetti Squash Mac & Cheese is a delicious twist on the classic comfort food. This recipe uses roasted spaghetti squash instead of pasta, combined with a creamy cheese sauce for a lighter, nutritious meal. It’s perfect for those looking to enjoy mac and cheese without the extra carbs.

Ingredients

• 1 medium spaghetti squash
• 1 cup shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• ½ cup unsweetened almond milk (or any milk of choice)
• 2 tablespoons cream cheese (or Greek yogurt for a lighter option)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup cooked broccoli florets (optional)
• ½ cup cooked diced chicken or bacon (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Cut the spaghetti squash in half lengthwise. Scoop out the seeds and place the squash halves cut-side down on a baking sheet. Roast for 30 to 35 minutes until tender.
3. Step 3: If using, steam or simmer the broccoli florets until tender, about 5 minutes. Drain and set aside.
4. Step 4: In a saucepan over medium heat, combine almond milk, cream cheese, garlic powder, onion powder, salt, and pepper. Stir until smooth and warmed through.
5. Step 5: Gradually add the shredded cheddar and grated Parmesan to the sauce, stirring until completely melted and creamy.
6. Step 6: When the spaghetti squash is cool enough to handle, use a fork to scrape out the flesh into strands resembling spaghetti. Transfer to a large mixing bowl.
7. Step 7: Fold the cheese sauce into the spaghetti squash strands until evenly coated. Add the cooked broccoli and chicken or bacon if using, and mix well.
8. Step 8: Pour the mixture into a greased baking dish and smooth the top evenly.
9. Step 9: Bake in the oven for 10-15 minutes until bubbly and golden on top.
10. Step 10: Remove from the oven and let it cool for a few minutes before serving. Enjoy!

Tips & Variations

• For a lighter version, substitute cream cheese with Greek yogurt in the cheese sauce.
• Add cooked bacon or chicken for extra protein and flavor.
• Try mixing in other vegetables like mushrooms or spinach for more nutrients.
• To make it vegan, use dairy-free cheese and plant-based milk alternatives.
• Be sure not to overcook the spaghetti squash in the oven to avoid mushy strands.

Storage

Store leftover mac & cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Adding a splash of milk before reheating can help maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the spaghetti squash ahead of time?

Yes, you can roast and shred the spaghetti squash a day in advance and store it in the refrigerator until ready to use. This will save time when assembling the dish.

What if I don’t have almond milk?

Any milk of your choice works well, such as cow’s milk, oat milk, or soy milk. Just avoid flavored varieties to keep the savory flavor of the dish.

Healthy Spaghetti Squash Mac & Cheese Recipe

Print Recipe

★★★★★

5 from 129 reviews

This Healthy Spaghetti Squash Mac & Cheese is a nutritious twist on the classic comfort food, replacing traditional pasta with roasted spaghetti squash and combining a creamy cheese sauce made with sharp cheddar, Parmesan, and almond milk. Boosted with optional broccoli and chicken or bacon, this dish is flavorful, lower in carbs, and perfect for a wholesome family meal.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Main Ingredients

• 1 medium spaghetti squash
• 1 cup shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• ½ cup unsweetened almond milk (or any milk of choice)
• 2 tablespoons cream cheese (or Greek yogurt for a lighter option)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Optional Add-Ins

• 1 cup cooked broccoli florets
• ½ cup cooked diced chicken or bacon

Instructions

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.
2. Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down on a baking sheet and roast for 30 to 35 minutes until the flesh is tender and easily shredded.
3. Cook the Broccoli: If including broccoli, steam or simmer the florets until tender, about 5 minutes. Drain and set aside to incorporate later.
4. Make the Cheese Sauce: In a saucepan over medium heat, combine almond milk, cream cheese, garlic powder, onion powder, salt, and pepper. Stir continuously until the mixture is smooth and heated through.
5. Add the Cheeses: Gradually stir in shredded cheddar and grated Parmesan cheese until the sauce becomes creamy and all the cheese melts completely.
6. Shred the Squash: When the roasted spaghetti squash is cool enough to handle, use a fork to scrape out the flesh into spaghetti-like strands and transfer to a large mixing bowl.
7. Combine Ingredients: Fold the warm cheese sauce into the spaghetti squash strands until fully coated. Add the cooked broccoli and diced chicken or bacon if using, and mix thoroughly.
8. Transfer to Baking Dish: Pour the mixture into a greased baking dish and smooth the top evenly.
9. Bake: Return the dish to the oven and bake for 10 to 15 minutes, or until the top is bubbly and golden.
10. Serve and Enjoy: Remove from oven, let it cool for a few minutes, then serve this hearty and healthy mac and cheese alternative.

Notes

• You can substitute Greek yogurt for cream cheese for a lighter sauce.
• Use any milk of choice, but unsweetened almond milk keeps the dish lower in calories.
• Optional add-ins like broccoli and chicken/bacon add extra texture and protein.
• Be careful not to overcook the spaghetti squash to avoid mushy strands.
• This dish can be reheated in the oven or microwave for leftovers.

Keywords: spaghetti squash, mac and cheese, healthy mac and cheese, low carb, baked pasta alternative, vegetable pasta, cheesy squash casserole