Spaghetti Squash "Mac" & Cheese

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 236.9
  • Total Fat: 13.3 g
  • Cholesterol: 42.6 mg
  • Sodium: 699.4 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 1.5 g
  • Protein: 15.1 g

View full nutritional breakdown of Spaghetti Squash "Mac" & Cheese calories by ingredient
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Same recipe as Mac and cheese, just substituting squash. Same recipe as Mac and cheese, just substituting squash.
Number of Servings: 8


    2 cups shredded 2% sharp cheddar
    8 oz 2 % velveeta
    2 cups 2% milk
    1 cup diced onion
    2 tbs butter
    1/4 cup wondra
    Seasoning to taste: salt, pepper, paprika, dry mustard, and onion powder


Bake squash, shred, put aside. Sauté onion in 1 tbs butter in large pot. When onion is clear add second pat of butter and wondra. Make a paste roux. Pour in milk. Cook low until thickened and bubbly. Add 1 cup shredded cheese. Stir until melted. Add velveeta, cut into cubes. Stir until melted. Add seasoning. Add squash. Stir until thick again as squash has water and lacks starch, so this takes longer than with pasta. Transfer to 13x9 pan and top with remaining shredded cheese and bake at 350 for 50-60 minutes.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user SAFFRONMONSOON.

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