Spaghetti Squash Mac And Cheese -

4.77 from 13 votes

Spaghetti Squash Mac And Cheese

This easy Spaghetti Squash Mac and Cheese is a healthy twist on a classic, perfect for holidays or quick weeknight dinners. Cook the squash in the oven or Instant Pot, then blend it with creamy cheese and sour cream, top with bread crumbs, and bake to golden brown. You won't miss the pasta!

Prep Time5

Cook Time35

Total Time40

Course: Holiday Recipes, Keto, Side Dish, Side Dishes

Cuisine: American

Keyword: alternative pasta recipes, gluten free mac and cheese, healthy mac and cheese, how to make spaghetti squash mac and cheese, keto comfort food, keto mac and cheese, keto spaghetti squash mac and cheese, low carb comfort food, low carb spaghetti squash mac and cheese, spaghetti squash mac and cheese, vegetable based mac and cheese

Servings: servings

Calories: 240kcal

Author: Valerie Skinner

Ingredients

3-4 cups Spaghetti Squash cooked and cooled
¾ cup Sour Cream
2 cups Shredded Cheddar Cheese
¼ cup Bread Crumbs (or pork rind crumbs)
½ tsp Sea Salt
½ tsp Garlic Powder
¼ tsp Ground Black Pepper

Instructions

Preheat the oven to 350 degrees and grease an 8X8 casserole dish.
In a large bowl, add cooked, cooled and drained spaghetti squash along with sour cream, shredded cheese, salt, pepper and garlic powder
Gently mix all ingredients together until they are all fully combined.
Pour into the casserole dish and spread out evenly.
Top with pork rind crumbs (or breadcrumbs) and bake for 30-35 minutes or until mac and cheese is baked through and forms a crust on top.
To brown the crust further, broil for a few minutes.
Remove from the oven and serve hot.

Nutrition