Spaghetti Squash Mac & Cheese

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IngredientsSpaghetti Squash Mac & Cheese

  • One large spaghetti squash
  • Canola oil non-stick cooking spray
  • 2 cups broccoli florets, steamed
  • 1 tablespoon ghee
  • 1 tablespoon whole wheat flour
  • 1 cup low-fat milk
  • 1 cup reduced fat cheddar cheese
  • 1/2 cup grated Parmesan
  • Salt
  • Freshly ground black pepper
  • 1 teaspoon red pepper flakes, optional for garnish
  • 1 teaspoon grated Parmesan, optional for garnish


  1. Preheat oven to 400°F.
  2. Cut spaghetti squash in half, and scoop out and discard seeds.
  3. Spray the center of both halves of squash with cooking spray, and place cut sides up on a cookie sheet.
  4. Roast until tender when pierced with a knife, about 50 minutes.
  5. Remove squash from oven, and let cool. Once it’s safe to handle, scrape flesh into a large bowl.
  6. Add in the steamed broccoli florets to bowl and set aside.
  7. In a large saucepan, melt ghee on medium heat and whisk in whole wheat flour. Add milk and whisk quickly. Turn heat down to low, add both cheeses to saucepan, and stir until melted. Remove from heat.
  8. Pour cheese sauce onto spaghetti squash and broccoli mixture, and toss until all the squash is covered.
  9. Dish into 4 portions, and top off with red pepper flakes and extra cheese if desired.
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