Spaghetti Squash Mac N’ Cheese

  • 1 medium spaghetti squash
  • 2 cups of milk
  • 2 cups of extra-sharp chedder cheese, shredded
  • 3 tablespoons of butter
  • ¼ cup flour
  • 1 tablespoon of kosher salt
  • 1 cup breadcrumbs
  1. Pre-heat oven to 375 degrees F.
  2. Cut squash in half long ways, place on a baking sheet, and bake for 1 hour.
  3. Once out of the oven, shred out all of the sides of the squash into a large bowl and save the shells for later. Set aside.
  4. In a small saucepan, heat up your milk to a simmer, remove from heat, and then set aside.
  5. In a medium pan, over medium heat, melt butter. Once fully melted, whisk in flour.
  6. Add in the warm milk and whisk that all together for about 5 minutes until it’s thickened.
  7. Add in the cheese to the flour mixture continuing to stir until the cheese is thoroughly melted and combined.
  8. Combine the cheese with the squash, mix thoroughly, and then fill the 2 empty spaghetti squash shells with the squash cheese mixture.
  9. op with some bread crumbs.
  10. Bake for 10 minutes (at 375) or until the bread crumbs just begin to turn a bit golden brown.
  11. Let cool and ENJOY!


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