Creamy Spaghetti Squash Mac and Cheese Recipe

This spaghetti squash mac and cheese features roasted spaghetti squash “noodles,” a smooth homemade cheese sauce, and a crunchy breadcrumb topping made from corn flakes. It’s a cozy, fall-friendly comfort dish that can be prepared and baked in under an hour.

Amazing Spaghetti Squash Mac and Cheese

Sweet, roasted spaghetti squash pairs beautifully with a creamy cheese sauce and a savory, crunchy topping. This recipe balances those flavors and textures for a lighter alternative to traditional mac and cheese while still delivering rich, satisfying comfort food.

Featured Ingredients

This recipe breaks down into three main components: the roasted spaghetti squash, a cornflake breadcrumb topping, and a creamy gouda-mozzarella cheese sauce.

For the squash

• Spaghetti squash (about 1.75–2 lb preferred)
• Olive oil
• Salt and ground black pepper

For the breadcrumb topping

• Corn flake crumbs
• Shredded mozzarella cheese
• Garlic powder
• Dried thyme
• Dried parsley
• Red pepper flakes (optional)
• Salt
• Olive oil

For the cheese sauce

• Unsalted butter
• All-purpose flour
• Whole milk
• Shredded mozzarella
• Shredded gouda
• Chipotle hot sauce (or another hot sauce to taste)
• Salt and cracked peppercorns

How to Make Spaghetti Squash Mac and Cheese

1. Prep and roast the spaghetti squash

Preheat the oven to 400°F (204°C). Carefully slice the spaghetti squash lengthwise with a large, sharp knife. Scoop out the seeds and stringy bits with a spoon. Drizzle about 2 teaspoons of olive oil over each half, then season each with 1/4 teaspoon salt and 1/4 teaspoon ground pepper. Place the halves cut-side down on a lined baking sheet.

Bake for 20 minutes, then flip the halves and bake an additional 20 minutes. Check the squash after 10 minutes during the second bake—ovens vary and you want the flesh tender but not mushy. When done, remove from the oven and let rest 5 minutes before using a fork to fluff the flesh into noodle-like strands.

2. Make the cornflake breadcrumb topping

Place corn flakes into a food processor and pulse until they resemble coarse breadcrumbs. Add mozzarella, garlic powder, dried thyme, dried parsley, red pepper flakes, and a pinch of salt; pulse briefly to combine. Transfer the topping to a bowl and set aside. Just before broiling, drizzle the topping with a little olive oil so it browns nicely.

3. Prepare the cheese sauce

Warm a small saucepan over medium-high heat and melt the butter. Add cracked peppercorns and cook briefly until fragrant. Stir in the flour and whisk to form a smooth paste (roux); cook about 1 minute. Gradually whisk in the milk and continue whisking over medium heat until the mixture thickens, about 4–6 minutes.

Remove the pan from heat and stir in the shredded gouda and mozzarella until melted and smooth. Add the chipotle hot sauce and salt to taste. Keep the sauce warm while you finish the squash.

4. Combine and broil

Spoon half of the cheese sauce into each fluffed spaghetti squash half, then gently toss the strands so they are evenly coated. Sprinkle 2–3 tablespoons of the cornflake topping over each half and drizzle a little olive oil on top to help the topping crisp.

Set the oven to broil on high and broil the filled squash for 1–2 minutes, watching closely so the topping turns golden but does not burn. Remove and serve immediately.

Top Tips

• Size matters: A 1.75–2 lb squash works well for the yield in this recipe; larger squash will need longer baking time.
• Choose your cheese: Swap or add cheddar for a sharper flavor. Any good melting cheese will work.
• Cracking peppercorns: Use a mortar and pestle, pepper grinder, or the bottom of a heavy pan to crack peppercorns for more texture and freshness.

Storage & Reheating

Cool leftovers completely, then store in an airtight container in the refrigerator for up to 5 days.

To reheat: warm covered in a low oven until heated through. If the sauce has thickened, add a tablespoon of broth or milk at a time to loosen it.

More Squash Recipe Ideas

• Easy Roasted Spaghetti Squash
• Roasted Butternut Squash
• Roasted Delicata Squash
• Summer Squash Pasta
• Instant Pot Stuffed Spaghetti Squash
• Roasted Butternut Squash Soup

Recipe Details

Servings: 4 • Prep: 20 mins • Cook: 50 mins • Total: ~1 hr 10 mins

Ingredients (summary)

• 1 (2-lb) spaghetti squash
• 1 tablespoon olive oil, plus 1.5 tbsp for topping
• ½ teaspoon salt (plus ¼ tsp per half during roasting)
• ½ teaspoon ground black pepper (separated)
• Topping: ¼ cup corn flake crumbs, ½ cup shredded mozzarella, ½ tsp garlic powder, ¼ tsp dried thyme, ¼ tsp dried parsley, ¼ tsp red pepper flakes, ¼ tsp salt, 1.5 tbsp olive oil
• Cheese sauce: 2 tbsp unsalted butter, ½ tsp cracked peppercorns, 2 tbsp all-purpose flour, 1 cup whole milk, ½ cup shredded mozzarella, ½ cup shredded gouda, 1 tsp chipotle hot sauce, 1 tsp salt

Nutrition (per serving, approximate)

Calories: 471 kcal • Carbohydrates: 18 g • Protein: 22 g • Fat: 35 g • Fiber: 1 g • Sugar: 3 g

Nutrition information is calculated automatically and should be used as an estimate only.