Served as a main, or a side, this easy recipe adds a healthy twist to traditional mac and cheese.
- 1 medium spaghetti squash
- Olive oil and salt & pepper, for roasting
- 2 Tbsp. butter
- 2 Tbs. flour
- 1 ¼ cups milk
- 1 tsp. mustard powder
- ½ tsp. kosher salt
- ½ tsp. pepper
- 2 cups shredded cheddar cheese, divided
- ¼ cup grated Parmesan
- Red pepper flakes, optional
- Preheat oven to 400 degrees and line a baking sheet with parchment paper or oil the pan. Halve spaghetti squash lengthwise and use a spoon or ice cream scoop to remove seeds. Brush with olive oil and sprinkle with salt and pepper. Place on pan, cut side down and bake in preheated oven for 45 minutes or until fork tender. Remove from oven and set aside to cool. Reduce oven heat to 350 degrees.
- Meanwhile, make cheese sauce. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2-3 minutes, stirring occasionally. Slowly whisk in milk, stirring constantly. Bring to a simmer and heat, stirring often, until mixture begins to thicken, about 5 minutes. Whisk in mustard powder, salt and pepper. Slowly add 1-½ cups of the shredded cheddar, stirring until well blended.
- Flip squash over and use a fork the separated the strands of squash. Divide the cheese sauce evenly between the two halves and mix well. Top with remaining ½ cup of cheddar followed by Parmesan and red pepper, if using.
- Place in 350-degree oven and bake for 20 minutes until bubbling.