Healthy Spaghetti Squash Mac & Cheese Recipe
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.
- 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
Scale
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
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.
- 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.
- Cook the Broccoli: If including broccoli, steam or simmer the florets until tender, about 5 minutes. Drain and set aside to incorporate later.
- 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.
- Add the Cheeses: Gradually stir in shredded cheddar and grated Parmesan cheese until the sauce becomes creamy and all the cheese melts completely.
- 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.
- 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.
- Transfer to Baking Dish: Pour the mixture into a greased baking dish and smooth the top evenly.
- Bake: Return the dish to the oven and bake for 10 to 15 minutes, or until the top is bubbly and golden.
- 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
