Go Back
Bowl of creamy spaghetti squash mac and cheese topped with herbs and cheese

Spaghetti Squash Mac and Cheese

A healthy twist on classic mac and cheese using spaghetti squash for a low-carb, nutrient-packed alternative. Optional broccoli adds color and flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium spaghetti squash
  • 1 cup cheddar cheese, shredded
  • 1/2 cup cream cheese
  • 1/2 cup milk (or almond milk)
  • 1 cup broccoli florets (optional)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste salt and pepper
  • 1/4 cup Parmesan cheese, grated

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place it cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender.
  3. Once roasted, let it cool slightly. Use a fork to scrape the inside of the squash to create 'spaghetti' strands and set aside.
Cooking
  1. In a saucepan over medium heat, combine cream cheese, milk, garlic powder, onion powder, salt, and pepper. Stir until smooth and melted.
  2. Add in the cheddar cheese and continue stirring until melted and creamy.
  3. If you’re using broccoli, steam or microwave it until tender and then fold it into the cheese sauce.
  4. Combine the spaghetti squash strands with the cheese sauce and mix thoroughly.
  5. Transfer everything into a baking dish, sprinkle the Parmesan cheese on top, and bake for an additional 15 minutes until bubbly.
  6. Serve hot and enjoy your guilt-free spaghetti squash mac and cheese!

Notes

To keep leftovers fresh, place them in an airtight container and store in the refrigerator for 3 to 5 days or freeze for up to two months. Reheat in the microwave or oven.