Description
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.
Ingredients
Scale
- 3–4 cups Spaghetti Squash (cooked and cooled)
- 3/4 cup Sour Cream
- 2 cups Shredded Cheddar Cheese
- 1/4 cup Bread Crumbs
- 1/2 tsp Sea Salt
- 1/2 tsp Garlic Powder
- 1/4 tsp Ground Black Pepper
Instructions
- Step 1: Preheat the oven to 350 degrees and grease an 8X8 casserole dish.
- Step 2: In a large bowl, add cooked, cooled and drained spaghetti squash along with sour cream, shredded cheese, salt, pepper and garlic powder.
- Step 3: Gently mix all ingredients together until they are all fully combined.
- Step 4: Pour into the casserole dish and spread out evenly.
- Step 5: Top with breadcrumbs and bake for 30-35 minutes or until mac and cheese is baked through and forms a crust on top.
- Step 6: To brown the crust further, broil for a few minutes.
- Step 7: Remove from the oven and serve hot.
Notes
Ensure the spaghetti squash is cooled before mixing to prevent the cheese from melting too early. Drain excess liquid from the squash to avoid a watery consistency.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 7 g
- Sodium: 399 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 46 mg
Keywords: spaghetti squash, mac and cheese, healthy comfort food, keto side dish, holiday recipe