Twice Baked Spaghetti Squash “Mac n’ Cheese”

Twice Baked Spaghetti Squash "Mac n' Cheese"- this spaghetti squash recipe is super easy to make and much lighter than traditional mac n' cheese. SO yummy!! │ bbritnell.com

Welcome to Fall on B.Britnell. It can be official now that there’s spaghetti squash. (yea I know, ALL the cool kids are re-doing dishes with spaghetti squash!)

I like to think that anything made with squash that’s gluten free is light and healthy in the traditional sense of the term. However, this also has multiple cups of milk and cheese. SO. Take from that what you will.

It’s delicious though and at the end of the day, that’s really what matters to me.

Twice Baked Spaghetti Squash "Mac n' Cheese"- this spaghetti squash recipe is super easy to make and much lighter than traditional mac n' cheese. SO yummy!! │ bbritnell.com

This Twice Baked Spaghetti Squash mac n’ cheese is creamy, cheesy, delicious, gluten-free, and it makes the perfect side dish (or main dish if you’re me).

Twice Baked Spaghetti Squash "Mac n' Cheese"- this spaghetti squash recipe is super easy to make and much lighter than traditional mac n' cheese. SO yummy!! │ bbritnell.com

In other news (does anyone even read the ramblings that emerge in the middle of my recipe posts?): I leave tomorrow for playoffs (click HERE if you have no idea what I’m talking about but are kind of curious)! We were originally expected to be at the tournament in Sacramento. So, I bought a plane ticket to Sacramento because they were on sale and I didn’t want to miss a good deal.

About a week later we found out that we were not, in fact, playing in Sacramento but would instead be at the closest possible playoff location (out of 4) which is in Evansville, Indiana. A whopping 2.5 hour drive from Nashville.

Luckily for me, Southwest is awesome and I can just use that ticket later.

Remember my First Time (written 1 year and 1 day ago)?? I can’t believe it’s Playoffs time again. My team is ready. More ready than we’ve ever been!

Anyways. Back to the Twice Baked Spaghetti Squash “Mac n Cheese”:

Twice Baked Spaghetti Squash "Mac n' Cheese"- this spaghetti squash recipe is super easy to make and much lighter than traditional mac n' cheese. SO yummy!! │ bbritnell.com

Let’s do this.

With a sharp knife and all the muscle you can muster, cut that squash in half longways. Twice Baked Spaghetti Squash "Mac n' Cheese"- this spaghetti squash recipe is super easy to make and much lighter than traditional mac n' cheese. SO yummy!! │ bbritnell.com

Remove all of the seeds and middle bits and pop that sucker in the oven for an hour.

Twice Baked Spaghetti Squash "Mac n' Cheese"- this spaghetti squash recipe is super easy to make and much lighter than traditional mac n' cheese. SO yummy!! │ bbritnell.com

Once fully cooked, shred out all of the sides of the squash into a large bowl and save the shells for later.

Twice Baked Spaghetti Squash "Mac n' Cheese"- this spaghetti squash recipe is super easy to make and much lighter than traditional mac n' cheese. SO yummy!! │ bbritnell.com

Twice Baked Spaghetti Squash "Mac n' Cheese"- this spaghetti squash recipe is super easy to make and much lighter than traditional mac n' cheese. SO yummy!! │ bbritnell.com

Now you can start on the cheesy, wonderful goodness.

In a small saucepan, heat up your milk to a simmer, remove from heat, and then set aside.

Now we’re finally to the cheese! (almost)

In a medium pan, over medium heat, melt your butter. Once fully melted, whisk in flour. Since I wanted to keep this gluten free, I used this coconut flour.

Trader Joes Organic coconut flour

Add in the warm milk and whisk that all together for about 5 minutes until it’s thickened quite a bit.

Mac-n-Cheese-Spaghetti-Squash--Gluten-free-8

OK. NOW the cheese. Add all that cheese in to the flour mixture continuing to stir until the cheese is thoroughly melted and combined.

Twice Baked Spaghetti Squash "Mac n' Cheese"- this spaghetti squash recipe is super easy to make and much lighter than traditional mac n' cheese. SO yummy!! │ bbritnell.com

Now just add the cheese to the bowl with the squash

Twice Baked Spaghetti Squash "Mac n' Cheese"- this spaghetti squash recipe is super easy to make and much lighter than traditional mac n' cheese. SO yummy!! │ bbritnell.com

Stir. And then add the cheesy squash back into the spaghetti squash shells like so

Twice Baked Spaghetti Squash "Mac n' Cheese"- this spaghetti squash recipe is super easy to make and much lighter than traditional mac n' cheese. SO yummy!! │ bbritnell.com

Top with some gluten free bread crumbs (or regular bread crumbs, whatever you wish). Bake for 10 minutes or until the bread crumbs just begin to turn a bit golden-y brown.

Twice Baked Spaghetti Squash "Mac n' Cheese"- this spaghetti squash recipe is super easy to make and much lighter than traditional mac n' cheese. SO yummy!! │ bbritnell.com

Twice Baked Spaghetti Squash "Mac n' Cheese"- this spaghetti squash recipe is super easy to make and much lighter than traditional mac n' cheese. SO yummy!! │ bbritnell.com

What’s your favorite spaghetti squash re-make?

Twice Baked Spaghetti Squash "Mac n Cheese"

10 minPrep Time

1 hr, 10 Cook Time

1 hr, 20 Total Time

Save RecipeSave Recipe

Ingredients

  • 1 medium spaghetti squash (2.5 pounds whole)
  • 2 cups of milk (any kind, unflavored. I used 2%)
  • 2 cups of cheese (I used 1.5 cups of cheddar cheese and .5 cups of Romano but you could use all cheddar)
  • 3 tablespoons of butter
  • 1/4 cup flour (coconut flour to make it gluten free)
  • 1 tablespoon of kosher salt
  • Optional: breadcrumbs (gluten free is desired)

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!
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22 comments on “Twice Baked Spaghetti Squash “Mac n’ Cheese””

  1. Um yumm. Brita this looks tooo easy - I can NOT wait to make this!
  2. yum!! being delicious is the most important thing. i'm making a "healthy" but-not-really-because-there-are-10-cups-of-cheese "mac n cheese" with quinoa this week. i'll let you know how it goes! good luck in the playoffs!
  3. Yum! This is genius. I'm obsessed with spaghetti squash and mac n' cheese, so this is win !
  4. That look ridiculously good and I love the recipe print out cards you have now! Lauren, http://www.atouchofsoutherngrace.com/
  5. I always make Bee squash mac n cheese but I've never made it baked with spaghetti. I'll definitely be trying this soon. Thanks for another delicious recipe --Me And My Mini Me www.meandmyminime.com
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  7. DEFINITELY trying this! Low carb diets requires this for me. LOVE that you posted this. Thrifting Diva www.thriftingdiva.com
  8. Yum this looks soooo yummy, definitely healthy !
  9. Don't know if you know this, have tried, or have ever been curious - but you can bake and eat the seeds of spaghetti squash just like pumpkin seeds - and they're SO yummy!
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  11. instead of heating the milk up in another pan you can also just heat it up for a couple of minutes in the microwave
  12. Do you have the nutrition info for this meal?
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  16. Do you have any recommendation to not use butter? Can i just ignore it?
    • Hi Carole! I've honestly never tried it without the butter but I think you could make the recipe without it just fine since it's already for the cheese and milk in it. You could also substitute it for a bit of olive oil. Let me know what you end up doing and how it turns out!
  17. Did it without the bread crumbs, flower and did add a little Velveeta. It was phenomenal, but will try it without the Velveeta next time.
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  19. Looking for a cheesey, spaghetti sauce recipe at the end of September of 2016, and I stumble upon this one. I was also at the Evansville playoffs a few years back. (I played for Windy City.) Such a small world! I also played at the Nashville Champs later that year, played my last game there. Thanks for hosting such a great tournament and having such a delicious looking recipe.