Comments on: Spaghetti Squash Mac and Cheese

By: Lindsey

Lindsey — Mon, 06 Dec 2021 01:00:06 +0000

A winter staple in my home. I use 2% milk and mild cheddar cheese and it still comes out super rich and tasty. Instead of baking the squash the first time, I microwave the halves in a 9×13 casseroles dish for 20 minutes with some water. Makes the recipe quicker.

By: Eloise

Eloise — Wed, 14 Apr 2021 03:33:53 +0000

Tried this dish today and it was AMAZING! We are pretty strict about carbs though, so instead of using any flour we created a keto “roux” by mixing cream cheese, butter, and heavy cream together with the cheese. It came out sooooo good. Definitely will be making this again soon.

By: Tricia

Tricia — Thu, 04 Mar 2021 19:39:02 +0000

being lactose free my self , will almond milk just as well. making this tonight. thank you

By: Monica Khalil

Monica Khalil — Mon, 12 Oct 2020 23:09:45 +0000

Excellent five star recipe!! I mixed 1/2 tbsp. of greek yogurt with 2% milk in stead of whole milk. I used whole wheat flour, which did give the cheese sauce a different look, but we don’t mind that since it’s healthier and tastes great ! I used 1/4 less cheese in the cheese sauce than was called for and I omitted to place it back in the oven since I didn’t have enough cheese. The end result was fantastic nonetheless! I also forgot to cover the squash in the oven with aluminum. The shell was hard enough to not get pierced at all. I will definitely be making this again, thanks for sharing!

By: Laura

Laura — Mon, 10 Aug 2020 12:52:20 +0000

In reply to Dsinsg. Thank you so much! Now I wish we grew spaghetti squash in our garden! Next year! ;)

By: Laura

Laura — Mon, 10 Aug 2020 12:47:52 +0000

In reply to Lillian. Yes!

By: Lillian

Lillian — Mon, 10 Aug 2020 03:37:22 +0000

Can I use 2% milk instead of whole milk?

By: Dsinsg

Dsinsg — Sun, 09 Aug 2020 23:55:26 +0000

My goodness, what a delicious way to eat our Spaghetti Squash Fromm the garden!! I didn’t have enough cheddar cheese so I just used what I had, a little sharp cheddar, Mexican blend cheese and some quesadilla melting cheese!! We will make it again!

By: Caroline

Caroline — Sat, 04 Jul 2020 01:51:20 +0000

I’ve made this recipe for my family twice now and as delicious as it was the first time, the second time it was even better. The first time I completely missed the part about baking the spaghetti squash for an additional 15 minutes with the roux. We really found that the additional baking time and adding more cheese on top brought this dish to the next level. I can’t wait to make again. Thanks for sharing such a fun delicious recipe.

By: Laura

Laura — Tue, 02 Jun 2020 21:01:29 +0000

In reply to Lauren. Yes of course!