The best macaroni and cheese without the macaroni that you’ll ever have. Using the natural strands of a spaghetti squash as a pasta substitute is as healthy as it is unexpected. For more spaghetti squash ideas, check out our Roasted Spaghetti Squash and Spaghetti Squash Cakes.
1Preheat the oven to 350°F. Cut the squash in half lengthwise and use a spoon to remove seeds and surrounding fiber. Place the squash cut-side down on a lightly greased baking sheet and bake until tender when the flesh is pierced with a fork, about 40 minutes. Set aside to cool. When the squash is cool enough to handle, use a large spoon to scrape the strands from the shell and into a large bowl; set aside.
2Meanwhile, mix the cheeses together. Grease a 2-quart baking dish.
3Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour and salt, pepper, and nutmeg and cook, whisking, until the flour smells cooked (like a baked pie crust), about 3 minutes. Slowly pour in the milk while whisking. Reduce heat to medium and continue whisking until the mixture thickens slightly, about 3 minutes. Remove from heat and add half the cheese mixture, stirring until melted.
4Pour the cheese sauce over the squash and stir to combine. Transfer the mixture to the prepared dish. Sprinkle with the remaining cheese mixture and bake until bubbling and brown on top, about 30 minutes.