Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print Recipe
No ratings yet
Twice Baked Spaghetti Squash "Mac n Cheese"
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
10
minutes
mins
Total Time
1
hour
hr
20
minutes
mins
Author:
Brita Britnell
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
ΒΌ
cup
flour
coconut flour to make it gluten free
1
tablespoon
of kosher salt
Optional: breadcrumbs
gluten free is desired
Instructions
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!