Welcome to fall at B. Britnell — it’s official when spaghetti squash appears on the menu. Spaghetti squash has become a popular substitute in many recipes, and this twice-baked version transforms it into a creamy, lighter take on classic mac ’n’ cheese.
Although using squash makes the dish feel lighter and naturally gluten-free, this recipe does include milk and a generous amount of cheese. If you’re watching calories or dairy, keep that in mind — but if you’re after comfort and flavor, this is a winner.
This Twice-Baked Spaghetti Squash “Mac n’ Cheese” is creamy, cheesy, gluten-free (with a few simple swaps), and makes a perfect side or even a satisfying main course.
Before getting into the recipe: life updates aside, I’m off to playoffs tomorrow — a reminder that busy schedules don’t have to get in the way of homemade comfort food. But now, back to the squash.
To prepare the squash, carefully slice it lengthwise with a sharp knife. Scoop out the seeds and membranes, then place the halves face down on a baking sheet and roast.
After roasting (about an hour at 375°F), use a fork to shred the flesh from the skins into spaghetti-like strands. Reserve the shells to use as bowls for the finished dish.
Next, make the cheese sauce. Warm the milk gently in a small saucepan until it begins to steam, then remove it from heat and set aside. In a separate medium pan over medium heat, melt the butter and whisk in the flour to form a roux. For a gluten-free option, coconut flour or another gluten-free flour works well.
Gradually whisk the warm milk into the roux and continue whisking until the mixture thickens, about five minutes. Then add the shredded cheeses and stir until melted and smooth. A mix of sharp cheddar and Romano provides great flavor, but use whichever cheeses you prefer.
Combine the cheese sauce with the shredded squash in a large bowl, mixing thoroughly. Spoon the cheesy squash back into the reserved squash shells.
If desired, sprinkle gluten-free (or regular) breadcrumbs on top for a crunchy finish. Bake the filled shells at 375°F for about 10 minutes, or until the breadcrumbs begin to turn golden.
Serve warm and enjoy a comforting, seasonal twist on mac and cheese that highlights the natural texture of spaghetti squash while delivering cheesy satisfaction.
What’s your favorite way to remake spaghetti squash?
Twice Baked Spaghetti Squash “Mac n Cheese”
By Brita Britnell
Prep: 10 mins • Cook: 1 hr 10 mins • Total: 1 hr 20 mins
Ingredients
- 1 medium spaghetti squash (about 2.5 pounds)
- 2 cups milk (any kind; 2% recommended)
- 2 cups shredded cheese (1.5 cups cheddar + 0.5 cup Romano suggested)
- 3 tablespoons butter
- 1/4 cup flour (use coconut flour or another gluten-free flour to keep it gluten-free)
- 1 tablespoon kosher salt
- Optional: breadcrumbs (gluten-free if desired)
Instructions
- Preheat oven to 375°F.
- Cut the squash in half lengthwise, remove seeds, place cut side down on a baking sheet, and bake for 1 hour.
- Remove from oven and shred the squash flesh into a large bowl, reserving the shells.
- Heat the milk in a small saucepan until it just simmers, then remove from heat.
- In a medium pan over medium heat, melt the butter and whisk in the flour to form a roux.
- Slowly whisk the warm milk into the roux and cook about 5 minutes until the sauce thickens.
- Add the cheese and stir until fully melted and smooth.
- Mix the cheese sauce with the shredded squash and fill the reserved squash shells with the mixture.
- Optional: sprinkle breadcrumbs on top.
- Bake at 375°F for 10 minutes or until breadcrumbs are lightly golden. Let cool slightly and enjoy.