Twice Baked Spaghetti Squash and Cheese
All the comfort of traditional mac and cheese, but with veggies! This twice-baked spaghetti squash and cheese is sure to become one of your favorites.
Ingredients
- 2 medium spaghetti squash , halved lengthwise and seeds removed
- Olive oil , for drizzling
- 3 tablespoons butter , divided
- 2 tablespoons all-purpose flour
- 1 teaspoon mustard powder
- 2 cups milk (can use skim, 1%, 2% or whole)
- 8 ounces sharp cheddar cheese , shredded
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- 1 cup panko bread crumbs (or traditional bread crumbs)
Equipment
Instructions
- Preheat oven to 375°F. Line a sheet pan with parchment paper or foil.
- Drizzle squash with olive oil and season with salt and pepper. Place cut side-down on prepared sheet pan and bake until fork tender, about 45-60 minutes.
- Let spaghetti squash sit a few minutes until cool enough to handle, then shred flesh with a fork.
- In a large skillet, melt 2 tablespoons of the butter. Add flour and stir with a whisk until it makes a thick paste. Slowly pour the milk into the pan while whisking constantly. Bring to a boil, then cook for a few minutes until thickened, stirring frequently.
- Add the cheddar cheese, mustard powder, salt and pepper and stir until smooth. Add spaghetti squash and toss until combined. Divide evenly into the 4 squash skins.
- Melt the remaining 1 tablespoon of butter. Add the bread crumbs and stir until all the bread crumbs are moistened. Sprinkle on top of the spaghetti squash.
- Bake until filling is bubbling and topping is browned, about 15 minutes. Serve immediately.
Video
Notes
- To cook spaghetti squash in instant pot: Place trivet inside your instant pot, then fill with 1 cup water and add the spaghetti squash. Set high pressure to 6 minutes and use a quick release.
- To cook spaghetti squash in the microwave: Place spaghetti squash cut side-down into a microwave-safe dish that will fit your microwave and add 1/2 cup water. Microwave on high for about 15 minutes until fork tender (time will vary based on side of spaghetti squash).
Calories: 604kcal, Carbohydrates: 54g, Protein: 24g, Fat: 35g, Saturated Fat: 20g, Cholesterol: 94mg, Sodium: 1253mg, Potassium: 767mg, Fiber: 8g, Sugar: 21g, Vitamin A: 1608IU, Vitamin C: 10mg, Calcium: 688mg, Iron: 3mg
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