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Twice Baked Spaghetti Squash “Mac n Cheese”

  • Total Time: 1 hour 20 minutes


  • 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)


  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!
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes