Spaghetti Squash Mac and Cheese

 

Ingredients:

– 1 medium spaghetti squash

– 1 tablespoon olive oil

– Salt and pepper to taste

– 1 cup milk (any type)

– 2 tablespoons unsalted butter

– 2 tablespoons all-purpose flour

– 2 cups shredded cheddar cheese

– 1/4 cup grated Parmesan cheese

– 1/2 teaspoon garlic powder

– 1/2 teaspoon onion powder

– 1/4 teaspoon paprika

Directions:

1. Preheat oven to 400°F (200°C).
2. Cut spaghetti squash in half lengthwise and remove seeds with a spoon. Drizzle each half with olive oil and season with salt and pepper.
3. Place squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 40-50 minutes, or until squash is tender and easily pierced with a fork.
4. Once cooked, use a fork to scrape the flesh of the squash into spaghetti-like strands. Transfer the squash strands to a bowl and set aside.
5. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden.
6. Gradually whisk in milk and continue cooking, stirring constantly, until the mixture thickens, about 5 minutes.
7. Stir in shredded cheddar cheese and grated Parmesan cheese until melted and smooth.
8. Season the cheese sauce with garlic powder, onion powder, and paprika. Adjust seasoning to taste.
9. Pour the cheese sauce over the spaghetti squash strands and stir until evenly coated.
10. Serve hot, garnished with additional grated Parmesan cheese if desired.

Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 60 minutes

Kcal: 320 kcal | Servings: 4 servings