Spaghetti Squash Mac and Cheese

Not a typical Thanksgiving dish, but you will want to clear a spot for this on your table!

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Author: Olena

Spaghetti Squash Mac and Cheese

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Side
Keyword: cheese, spaghetti squash
Servings: 6


  • 1 large spaghetti squash 4 lbs
  • 3 tbsp butter or coconut oil
  • 3 tbsp whole wheat flour or spelt flour
  • 2 cups whole milk or your choice of milk
  • 3/4 tsp sea salt
  • 1/2 tsp onion or garlic powder
  • ground pepper to taste
  • 1 cup hard cheese
  • red pepper flakes to taste


  • Preheat oven to 375 F degrees F and line a baking sheet with unbleached parchment paper.
  • Wash squash, cut in half lengthwise, and remove seeds with a spoon. Punch randomly with a fork, place cut side down on the previously prepared baking sheet and bake for 40-50 minutes.
  • Remove squash from the oven, let cool until it's safe to the touch and separate into strands with a fork. Cut into 2” strands using kitchen scissors. Set aside.
  • In the meanwhile, preheat medium pot or dutch oven on low-medium heat and melt butter or oil. Whisk in flour until small lumps form.
  • Add milk and keep whisking until smooth.
  • Add salt, onion powder and pepper; whisk and let simmer for about 3-4 minutes or until sauce has slightly thickened.
  • Add cheese and whisk again until smooth.
  • Add squash and mix gently with a spoon to combine. Cover and let squash warm through for about 5 minutes. Serve hot.


Store: Refrigerate in an airtight container for up to 3 - 4 days. Do not freeze.

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