Finished Spaghetti Squash Mac & Cheese

Spaghetti Squash Mac & Cheese

Today I’m going to make a keto conversion of a childhood classic: Mac & Cheese!  This is also a continuation of my quest to find the perfect faux pasta. Last week I used spaghetti squash to make Spaghetti and Meatballs. This week, in order to recreate this classic we’re going to use Spaghetti Squash and combine it with an aged cheddar cheese sauce and some veggies!Finished Spaghetti Squash Mac & CheeseFinished Spaghetti Squash Mac & Cheese!

Spaghetti Squash CookingStart by cooking the Spaghetti Squash.  I’m not going to go over that part in detail as I covered it pretty well in my previous spaghetti squash article.

Sliced OnionsNext, prep the vegetables.  I like to slice the onions really thin so they’re similar size to the noodles.

Sliced PeppersSlice the peppers thin as well.

Browned Onions and PeppersFry the peppers and onions in a skillet.

Shredded Spaghetti SquashHere is the result of cooking the spaghetti squash.

Heavy CreamNext, start the cheese sauce.  The base is heavy cream.

Adding CheeseThrow the cheese into the cream and stir it until melted.

Smooth Cheese SauceAfter a minute or so the cheese should look smooth like this.

Adding VegetablesNext, throw the vegetables into the cheese sauce.

Adding Spaghetti SquashNow, throw the spaghetti squash into the cheese sauce and mix.

Finished MixtureHere’s the final mixture!

Spaghetti Squash Mac & Cheese Ready for the OvenTransfer the mixture to a casserole dish for baking.

Finished Spaghetti Squash Mac & CheeseHere’s the finished product!  I think if I were to do it again I’d use a little bit less heavy cream.  It was a little liquidy but It was still really good!

Spaghetti Squash Mac & Cheese
Nutrition Information
  • Serves: 6
  • Serving size: ⅙th
  • Calories: 405
  • Fat: 29
  • Carbohydrates: 16
  • Fiber: 3
  • Protein: 22
Prep time: 
Cook time: 
Total time: 
  • 3 Spaghetti Squash
  • 12 Oz Aged Cheddar (3 year)
  • 2 Oz Parmesan
  • 4 Oz Cheddar
  • 1 Medium Pepper (166 g)
  • 1 Small Onion (107 g)
  • ¼th Cup Heavy Cream
  1. Prepare the spaghetti squash per the recipe here
  2. Thinly slice the pepper and onions
  3. Fry the peppers and onions in a skillet
  4. Heat the cream in a large pot and add the cheese
  5. Stir the cheese until it combines with the cream and becomes smooth
  6. Add the vegetables, including the noodles, and mix
  7. Transfer the mixture to a greased casserole dish and bake for 25 minutes at 350 degrees


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