Is winter over yet?! I know it’s officially spring, but I feel like this winter will never end. In half an effort to get bikini body ready, I’ve lightened up one of my favorite cold weather comfort foods: four cheese mac and cheese. Mac and cheese can get me through just about anything. I crave it when I’m happy, sad, bored, scared, etc. It’s basically a constant thing.
While I am partial to the pasta version of mac & cheese, I have to say, making it the spaghetti squash way is pretty amazing. It’s creamy, cheesy, and feels rich without actually being high in calories. Also the panko layer on top adds a nice little crunch. I’m not going to say you can’t even tell this isn’t pasta, because hello, it’s squash. BUT it is a really great substitute. You won’t be sad eating it. I promise.
The best part about this meal is that it is super easy to make. I am partial to the shredded four cheese blend from Trader Joes. It just makes things *that* much easier. If you would rather do it the hard way, the four cheeses are Asiago, Fontina, Parmesan and Mild Provolone. You can also add meat to the mac and cheese if you feel like adding a little protein. I’ve made it with prosciutto and I’ve made it with sausage. You could add chicken, bacon, whatever your heart desires! Just make it. Please.
Four Cheese Spaghetti Squash Mac and Cheese
- 1 spaghetti squash
- olive oil
- salt and pepper
- 1 tbsp butter
- 1 tbsp flour
- 1/2 c milk
- 1 c shredded four cheese blend
- 1/4 tsp oregano
- 1/4 tsp garlic powder
- 1/4 tsp basil
- 1/2 tsp chopped parsley
- salt & pepper to taste
- 1/4 c panko bread crumbs
- Preheat oven to 400 degrees.
- Cut your spaghetti squash in half lengthwise.
- Scoop out the seeds.
- Drizzle olive oil and sprinkle salt and pepper on each side.
- Place the squash inside facing down on a parchment or baking mat lined baking sheet.
- Bake for 40 minutes.
- When there is about 15 minutes left, start making the sauce.
- In a medium sauce pan, melt the butter over medium heat.
- Whisk in the flour and continue whisking for about a minute.
- Add the milk slowly, whisking as you pour.
- Add the cheese, oregano, garlic powder, and basil.
- Stir together until the cheese has fully melted.
- Add salt and pepper to taste.
- Lower the heat and continue cooking until the sauce has thickened up (about 5 minutes).
- Set aside.
- Take out the spaghetti squash and scrape out the "noodles" from the inside. Add to the sauce.
- Mix the noodles in to the sauce and scoop the mixture back in to the spaghetti squash.
- Sprinkle the panko bread crumbs on top.
- Place the spaghetti squash boats back on a baking sheet - inside facing up.
- Turn the oven on to broil on high.
- Broil the squash for 3-5 until the panko is golden brown.
- Remove from the oven.
- Sprinkle the chopped parsley on top.