Twice Baked Spaghetti Squash Mac & Cheese

Who loves Mac & Cheese? Who does not love the unhealthy way it is often made? Well here’s a fall time solution for you: Twice Baked Spaghetti Squash Mac & Cheese. I got into winter squashes just in the recent years and really fell in love with spaghetti squash because it is so easy to make. Just cut it open, stick in the oven, bake for an hour and scrape the insides out with a fork. Serve with marinara sauce and vegan meatballs, add crunchy veggies and stir-fry with some Asian sauce, or make this awesome Twice baked Spaghetti Squash Mac and Cheese. Twice Baked Spaghetti Squash Mac & Cheese

Print Recipe
Twice Baked Spaghetti Squash Mac & Cheese
Course Main Dish
Prep Time 10min
Cook Time 1h + 10 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10min
Cook Time 1h + 10 minutes
Servings
Ingredients
Instructions
  1. Pre-heat oven to 375 degrees F.
  2. Cut squash in half long ways, place on a baking sheet, and bake for 1 hour.
  3. Once out of the oven, shred out all of the sides of the squash into a large bowl and save the shells for later. Set aside.
  4. In a small saucepan, heat up your milk to a simmer, remove from heat, and then set aside.
  5. In a medium pan, over medium heat, melt your butter. Once fully melted, whisk in flour.
  6. Add in the warm milk and whisk that all together for about 5 minutes until it's thickened quite a bit.
  7. Add in the cheese to the flour mixture continuing to stir until the cheese is thoroughly melted and combined.
  8. Combine the cheese with the squash, mix thoroughly, and then fill the 2 empty spaghetti squash shells with the squash cheese mixture.
  9. Optional: Top with some bread crumbs.
  10. Bake for 10 minutes (at 375) or until the bread crumbs just begin to turn a bit golden-y brown.
  11. Let cool and ENJOY!
Recipe Notes

If you're not a vegan you can use dairy cheese, milk and butter. Works both ways.Twice Baked Spaghetti Squash Mac & Cheese

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