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Spaghetti Squash Macaroni and Cheese

October 24, 2017

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The Hermit makes the best macaroni and cheese sauce I have ever tasted.  I was first introduced to it’s gloriousness when we started dating.  It quickly put the macaroni-and-cheese-made-with-cheese-whiz of my childhood to shame. (Sorry Mom!!)

Over the years I’ve eaten more than my fair share.

As much as I love his version, the older I get, the harder it is to fit into my jeans after eating it.  I paired it with cooked spaghetti squash and the results are amazing.

Homemade macaroni and cheese without the guilt? Yes please!Click To Tweet

I know what you’re thinking. . .

Can it really be that good?  It’s not going to be as good as pasta.  You can’t make me eat vegetables!

I’ll admit, the texture isn’t going to be as good as pasta noodles.  But honestly?  The cheese sauce is so good that you won’t really care.

How to Cook Spaghetti Squash

Spaghetti squash can be intimidating to cook.  However, it’s way easier than you think!  Start by poking your spaghetti squash with a fork, creating little holes evenly around the squash.  Aim for 12-20 pokes with the fork, depending on how big your spaghetti squash is.

Microwave on high for 5 minutes.  Your goal is to soften the squash, not cook it.

Remove from the microwave and let rest for 5-10 minutes.  Once it’s okay to touch, cut off the ends and split down the middle.  Remove the seeds.

Related: How to harvest and process fresh pumpkin

Put the squash on a baking sheet and drizzle with the oil of your choice.  A sprinkle of salt and pepper is nice, but not necessary.

Bake at 375 degrees Fahrenheit for 45-60 minutes, depending on the size of your squash.  You’ll know it’s done when the skin starts to get dark brown or black spots, and the squash easily separates into spaghetti-like strands when scraped with a fork.

That’s it!  You’re now ready to add your sauce.

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Serves Serves 4 as a side dish, 2 as a main.

Spaghetti Squash Macaroni and Cheese

5 minPrep Time

60 minCook Time

1 hr, 5 Total Time

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Ingredients

  • 2 spaghetti squash,
  • 4 cups milk,
  • 2 cups shredded cheese,
  • 1/3 cup butter,
  • 1/4 cup flour,
  • salt and pepper to taste

Instructions

  1. Cut spaghetti squash in half and remove seeds.
  2. Cook spaghetti squash in a 375 degree oven for 60 minutes, or until tender.
  3. To assemble sauce, melt butter in a sauce pan and mix in flour. Cook for 2-3 minutes and slowly add in milk, whisking constantly. Cook until thickened and add in shredded cheese. Stir until the cheese is fully melted, and add salt and pepper to taste.
  4. Pour cheese sauce over the cooked spaghetti squash and serve.
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https://www.shiftingroots.com/spaghetti-squash-macaroni-cheese/

 

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Kristen Raney

Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots.  She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden.  She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.

14 Comments
Filed Under: Get Healthy, Harvest, Recipes, Use it up! Tagged: cheese, healthy, keto, low carb, mac and cheese, macaroni and cheese, recipe, spaghetti squash, Vegetables

About Kristen Raney

Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots.  She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden.  She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.

Comments

  1. Denise says

    October 27, 2017 at 7:46 am

    This looks delish, I harvested a few squashes this fall and was wondering what recipes I can use them on, thanks for an idea.
    Reply
    • Kristen Raney says

      October 27, 2017 at 9:42 am

      Hope you like it! Last year my spaghetti squash plant gave me 20 squashes, so I had to get creative.
      Reply
  2. Kate says

    October 27, 2017 at 7:51 am

    This looks absolutely delicious and it is perfect for this fall season.
    Reply
  3. Kim @ HappyPrettyBlog says

    October 27, 2017 at 8:20 am

    Yum! I love finding new ways to eat spaghetti squash and I have a feeling this will be a hit with the hubby and kids too. Thanks for sharing!
    Reply
  4. Elaine says

    October 27, 2017 at 8:39 am

    Timely post! I never cooked spaghetti squash before and recently bought one to try it. Looks like it’s not too difficult to prep. Thanks!
    Reply
    • Kristen Raney says

      October 27, 2017 at 9:42 am

      Sweet! I'd love to know how it turns out for you.
      Reply
  5. Julie says

    October 27, 2017 at 6:48 pm

    Yum, I'm definitely going to have to try this!
    Reply
  6. D at The Practice of Living as we Intend podcast says

    October 28, 2017 at 8:05 am

    OHmy! I love this idea! I use this type of squash with marinara as I don't eat Gluten. I love this idea and could switch the flour for almond flour. Fun!
    Reply
    • Kristen Raney says

      October 28, 2017 at 10:37 pm

      I was wondering what flour would still work as a thickening agent that is gluten free. Thanks for the alternative!
      Reply
  7. Erica @ Coming up Roses says

    October 28, 2017 at 9:32 pm

    This sounds like a great alternative to mac & cheese! I need to try this out!
    Reply
  8. Julia says

    October 29, 2017 at 8:05 am

    I am going to make this tonight!! I love spaghetti squash!!
    Reply
  9. anne says

    October 29, 2017 at 2:59 pm

    What a great idea to use spaghetti squash! I'm going to have to try this.
    Reply
  10. Cathy says

    October 29, 2017 at 7:11 pm

    Oh my goodness, this looks delicious!! I definitely am going to put this on my meal plan this week. :)
    Reply
    • Kristen Raney says

      October 30, 2017 at 7:51 am

      Awesome! I hope your family enjoys it!
      Reply

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Welcome!

Hi, I'm Kristen and I help new gardeners learn to grow their own vegetables and beautify their yards. I also share recipes that use all that delicious garden produce. Grab a coffee (and your gardening gloves) and join me for gardening tips, simple recipes, and the occasional DIY, all from the lovely city of Saskatoon, Saskatchewan.

P.S. First time gardener? You'll want to download the quick start gardening guide below!

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Welcome!

Hi, I’m Kristen and I help new gardeners learn to grow their own vegetables and beautify their yards. I also share recipes that use all that delicious garden produce. Grab a coffee (and your gardening gloves) and join me for gardening tips, simple recipes, and the occasional DIY, all from the lovely city of Saskatoon, Saskatchewan.

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Are you gardening in containers this year? When y Are you gardening in containers this year?  When you're shopping for vegetable seeds, look for varieties that have names with words like patio, tiny, small, etc.  While lots of vegetable varieties will do fine in a container, you'll have an easier time with ones that are specifically bred for that situation.⁠
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Over the years I've gotten better at growing peppers, and I promise I'll spill my secrets in February when it's actually time to start them.  Until then, get yourself all or one of my four favourite varieties: ⁠
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Have you flipped open a seed catalogue lately? It Have you flipped open a seed catalogue lately?  It's so easy to get completely overwhelmed, especially if you're new to gardening.  Why are there so many varieties of everything and which ones do I choose?⁠
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I hope you've enjoyed this week of chatting about I hope you've enjoyed this week of chatting about the best flowers to plant in a cut flower garden.  There's so many options, these 5 that I talked about all week don't even come close.  If you need more help creating a small cut flower garden, I created this plan intended for a raised bed (but you can plant it in-ground too.⁠
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Hey friends! There's a lot of new faces in this l Hey friends!  There's a lot of new faces in this little corner of IG, so I wanted to introduce myself.  My name is Kristen and I'm the gardener & content creator behind Shifting Roots.  I'm wife to @mgsraney and mom to 3 kids, ages 8, 23 months and 7 months.  Needless to say, our house is BUSY.  I garden in zone 3 in Saskatoon, SK, so if I can grow it in my short growing season and cold temperatures, you probably can too.⁠
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