Spaghetti Squash Mac and Cheese

November 19, 2015 | By | Comments (5)

Not only is spaghetti squash a tasty addition to your day, but it’s also a delicious way to incorporate veggies into mealtime in a variety of ways. Even if you’ve never even thought about eating a low-carb or gluten-free diet, this stuff is the real deal—tender, filling, and naturally sweet! From creamy-cheesy, to hearty-meaty this recipe is a play on the pasta classics with a spaghetti squash twist. 


Spaghetti Squash Mac and Cheese
Our Caprese Mac and Cheese gets an even lighter makeover with this recipe, and to make it gluten free for those who are intolerant, I took out the panko. If you’re not gluten-free and want the extra crunch, add it back in at the end and broil for 2 minutes.

1 1.5 pound spaghetti squash
2 cups grape tomatoes
4 teaspoons extra-virgin olive oil
2 teaspoons minced garlic
5 teaspoons whole-wheat panko
1 3/4 cups 2% milk
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
1.5 ounces Parmesan cheese, grated (about 1/3 cup)
1/2 cup torn fresh basil leaves
Small basil leaves (optional)


1. Cook the spaghetti squash in the oven according to these directions.

2. Preheat broiler to high.

3. Combine tomatoes and 2 teaspoons oil on a jellyroll pan. Broil 3 minutes or until tomatoes begin to break down.

4. Heat a small saucepan over medium heat. Add ­remaining 2 teaspoons oil to pan; swirl. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Add milk, salt, and black pepper, stirring with a whisk. Bring to a simmer; cook 1 minute or until thickened, stirring frequently. Remove pan from heat; stir in cheeses, but save about 3 tablespoons for later.

5. Stir cheese mixture into the spaghetti squash then place in a small 2qt baking dish. Stir in tomato mixture and torn basil. Sprinkle remaining cheeses over spaghetti squash mixture. Broil 2 minutes or until the top is browned. Garnish with basil leaves, if desired.

Serves 4
266; FAT 13.8g (sat 5.9g, mono 5.7g, poly 1.3g); PROTEIN 14.5g; CARB 23.8g; FIBER 4g; CHOL 30mg; IRON 1.2mg; SODIUM 591mg; CALC 453.5mg

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  1. Cooking Ninja

    Clearly they just made a mistake. It happens to the best of us. But if you would like to make it gluten free I advise using gluten free corn starch as your thickening agent.

    February 5, 2016 at 6:59 pm
  2. knittykaren

    it doesn’t specify how much flour to use. it DOES clearly state that you can use the whole wheat Panko if you DON’T care about gluten free.

    November 23, 2015 at 9:43 am
  3. BoBo

    I’m confused, please help! The panko (crunchy bread crumbs) is what you put on top (optional of course).. so how much flour (is it supposed to be regular or a special kind), or did I just pass over the flour part completely?

    November 22, 2015 at 12:02 am
  4. Lukkykatt

    The recipe clearly says that it is gluten free without the panko.

    November 21, 2015 at 4:46 pm
  5. Anne Friend

    5 tsp whole wheat flour? Dangerously NOT Gluten Free – what’s up with this?!!!!

    November 20, 2015 at 9:59 pm

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