Twice Baked Spaghetti Squash “Mac n’ Cheese”
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.
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).
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”:
Let’s do this.
Remove all of the seeds and middle bits and pop that sucker in the oven for an hour.
Once fully cooked, shred out all of the sides of the squash into a large bowl and save the shells for later.
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.
Add in the warm milk and whisk that all together for about 5 minutes until it’s thickened quite a bit.
OK. NOW the cheese. Add all that cheese in to the flour mixture continuing to stir until the cheese is thoroughly melted and combined.
Now just add the cheese to the bowl with the squash
Stir. And then add the cheesy squash back into the spaghetti squash shells like so
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.
What’s your favorite spaghetti squash re-make?Print
- 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)
- Pre-heat oven to 375 degrees F.
- Cut squash in half long ways, place on a baking sheet, and bake for 1 hour.
- 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.
- In a small saucepan, heat up your milk to a simmer, remove from heat, and then set aside.
- In a medium pan, over medium heat, melt your butter. Once fully melted, whisk in flour.
- Add in the warm milk and whisk that all together for about 5 minutes until it’s thickened quite a bit.
- Add in the cheese to the flour mixture continuing to stir until the cheese is thoroughly melted and combined.
- Combine the cheese with the squash, mix thoroughly, and then fill the 2 empty spaghetti squash shells with the squash cheese mixture.
- Optional: Top with some bread crumbs.
- Bake for 10 minutes (at 375) or until the bread crumbs just begin to turn a bit golden-y brown.
- Let cool and ENJOY!