If you haven’t used spaghetti squash before, you need to. It is without a doubt my favorite veggie-based pasta replacement! Unlike some other options, this type of squash really absorbs the texture and flavors of its sauce, making it a solid, healthy base for your favorite toppings.
I can promise though, that if you test out this Spaghetti Squash Mac and Cheese, you won’t regret trying something new! Seriously, at the very least, it will certainly work out better for you than a single poop emoji would. This recipe has no ratings just yet.
Spaghetti Squash Mac And Cheese
- 1 medium spaghetti squash
- 1 teaspoon olive oil
- 1 clove of garlic minced
- 1 green onion chopped
- 1 tablespoon flour
- ½ cup low-sodium chicken broth
- 1 cup skim milk
- ½ cup fat-free Greek yogurt
- Salt + pepper
- 3 cups baby spinach
- ¾ cup low-fat cheddar cheese divided
- 2 tablespoons parmesan cheese
- Step 1 Preheat oven to 375 degrees
- Step 2 Cut your spaghetti squash in half length-wise then scoop out seeds with your hands or a spoon. Place flesh side down on a baking sheet and bake for 50 minutes to an hour until squash is slightly tender and strands are easily removable with a fork
- Step 3 While squash is baking, heat olive oil over medium heat in a small saucepan. Add garlic and green onion and stir to combine
- Step 4 Sprinkle flour over garlic and onion then pour chicken broth and milk into the saucepan. Bring to a boil
- Step 5 Reduce heat to medium low and let the mixture simmer until it begins to thicken, about 10 minutes, stirring regularly
- Step 6 Add Greek yogurt and baby spinach and continue to heat until spinach is wilted, about 5 minutes
- Step 7 Season with salt and pepper then remove from heat and stir in ½ a cup of the cheddar cheese
- Step 8 Spray an 8×8 baking dish with cooking spray. Add squash then pour in prepared sauce and mix to combine
- Step 9 Top casserole with remaining ¼ cup of cheddar and parmesan
- Step 10 Bake in preheated oven for 35 minutes, cheese should be browned and edges will be bubbling
APPROXIMATE NUTRITION INFO (PER 1/4 OF CASSEROLE)
Note: This is an approximation based on the ingredients and brands that I used, small differences could result in differences in nutrition. I have no nutritional training or certification.
If you want a thicker sauce, “wring out” your cooked spaghetti squash to take out as much water as possible
You’ll know your squash is cooked when you can rake a fork over it and come out with spaghetti like strands. In my experience, though, I have both over and under cooked it by a bit and still come out with a delicious dish!