This Spaghetti Squash Mac and Cheese is a delicious and cozy vegetarian entree that substitutes pasta for spaghetti squash!
This position was created in collaboration with ALDI. All opinions are ours. Giveaway details below.
Planning on pairing wine with food? During my adventure in Washington wine country, I learned a few things about pairing from my new friend, sommelier Leslee Miller. First of all you have to enjoy wine and food together in your mouth. It’s not enough to take a sip and then bite. Wine and food must be in the mouth at the same time. It’s all about flavors that complement flavors, and trying it out brings you closer to that.
Second: Wine pairing isn’t just for fancy, fancy food. They can be as low as you want. Leslee was keen to pair a sparkling wine with white cheddar cheese puffs. Wine and cheese soufflés? Yes, please. So I think Leslee would be proud of the combo I suggested for this new recipe, our Spaghetti Squash Mac and Cheese! Read on for the recipe and wine pairings.
Also: Try all of our best macaroni cheese recipes!
How to Make Spaghetti Squash Mac and Cheese
This new recipe is spaghetti squash mac and cheese, every bit as comforting and homey as it sounds. It’s our new favorite way to incorporate the nutrients of pumpkin into a naturally gluten-free version of traditional pasta. Roasted spaghetti squash turns its insides into long, thin “noodles.” Here we even kept the bowl to use as a serving platter. Spaghetti squash pasta is tossed in a creamy cheese béchamel sauce with Gruyere. Gruyère cheese adds a certain sophistication to the dish, accompanied by a sprinkling of nutmeg and a dash of white wine vinegar.
This recipe is great as a main course or as a side dish! For me, it’s an entree: you could think of it as a Thanksgiving recipe or a meatless Monday appetizer. Or accompany it with some veggies like a crunchy salad or roasted Brussels sprouts.
Did you know you can make spaghetti squash in an Instant Pot? A pressure cooker is only good for one squash, so it would work for half of this recipe (and serve it on a plate instead of the squash). Go to Instant Pot Spaghetti Squash.
Spaghetti Squash Mac and Cheese Pairing with Wine
And pair it with wine of course! During my trip to Washington, I was able to taste a wide variety of wines that are produced in Washington exclusively for ALDI. From the wines I tasted, I wanted something crisp and tangy to balance the dairy richness of this recipe. A white wine or a sparkling wine might work here, so I’ve listed both below!
Alex and I served it with the Crystal Creek Cellars Chardonnay, which had just the right Granny Smith flavor to balance out the cheesy spaghetti squash. Here are the wines we recommend pairing:
- Crystal Creek Cellars Chardonnay (87 points)* $7.99 – If you don’t like oaky Chardonnay, this one is for you. Aromas of Granny Smith apples and complex notes of pear, toasted oak and a hint of vanilla. Goes well with fried chicken, fettuccine with alfredo sauce or seafood.
- House of Joy Brut sparkling wine (89 points) $11.49 – If you know me well, you know I’m a huge fan of blowing bubbles. This one was very nice! Inviting flavors of apple and peach open up front, leading to a light to medium-bodied palate and round fizz. Goes well with shellfish, strong cheese or an apple and walnut salad.
- Large Brut Series Lot (91 points) $13.99 – This wine just won a BTI Gold Medal! Again, I’m a big fan of bubbles, and this one hit me. Produced in true Method-Champenoise winemaking style, the Lot Series Grande Brut is aged in bottle for a minimum of three years. Deliciously effervescent with aromas of green apple and citrus followed by a dry finish. Goes well with poultry, seafood or spicy dishes.
* Ratings are from the Beverage Tasting Institute (BTI).
You can find these wines at your local ALDI; Use this store locator to find a store near you. We also bought a specially selected Gruyère cheese from ALDI, which happens to be an award-winning product: it’s a 2017 gold medal winner from Chefs in America Masters of Taste. Let us know if you try any of these products; We would love to hear your opinion!
Looking for spaghetti squash recipes?
Spaghetti squash has a huge following! Here are all of our spaghetti squash recipes:
This recipe is…
Vegetarian and gluten free.
Bonus: Even Larson, 8 months, LOVES this recipe.
The description
This Spaghetti Squash Mac and Cheese is a delicious and cozy vegetarian entree that substitutes pasta for spaghetti squash!
- 2 large spaghetti squash (approx 5 Pound Sterling)
- 6 ounces Selected Gruyère (approx. 2 cups shredded You can also use Jarlsberg or a mix of Gruyère and Cheddar)
- 2 tablespoons Unsalted butter from the country cheese dairy
- 2 tablespoons Baker’s Corner Cornstarch
- 2 cups 2% milk from friendly farms
- 1½ teaspoons kosher salt, shared
- ¼ teaspoon Stone Ground Nutmeg
- Freshly ground Stonemill black pepper
- 1 teaspoon white wine vinegar
- Paprika stone mill, for garnishing
- Finely chopped Italian flat-leaf parsley for garnish
- Preheat the oven to 400F.
- Using a large, sharp knife, cut the spaghetti squash in half. Scoop out the seeds with a spoon and drizzle the cut surfaces with olive oil. Place the squash cut-side down on a baking sheet and bake until tender and easily pierced with a knife, about 30-45 minutes depending on the size of the squash (regardless, check after 30 minutes ). When the squash is cooked, use a fork to gently scrape the flesh from each half into “noodles,” being careful not to leave the squash’s skin intact. Place the pasta in a colander or colander and drain for 10 minutes to remove excess moisture. Save the pumpkin skins for serving.
- In a medium-sized saucepan, heat butter over medium-high heat until melted. Add cornstarch and stir until smooth. Cook over medium-high heat until the mixture turns a light golden sandy color, about 2 to 3 minutes.
- Meanwhile, heat milk until hot (microwave in a glass measuring cup or other saucepan on stovetop). Gradually add the hot milk to the butter mixture, beating continuously until very smooth. The first addition of milk will thicken the mixture, keep beating and adding milk until smooth. Bring to a boil and cook, stirring frequently, until very thick, 3 to 5 minutes. Remove from heat and stir in 1 teaspoon kosher salt, nutmeg, and several black peppercorns. Stir in 1 ⅓ cups cheese until melted, then add white wine vinegar and remove from heat.
- Place the drained squash in the saucepan, then toss with the cheese sauce and ½ tsp kosher salt. Depending on the size of the pumpkin, season to taste and salt to taste. Pour the mixture back into the pumpkin skins and divide the mixture evenly among the skins. Sprinkle each squash with the remaining cheese, then dust with paprika. Bake until cheese melts, about 10 minutes.
- Sprinkle with chopped parsley to serve and serve hot.
- Category: main course
- Method: Cooked
- Kitchen: American
Keywords: Spaghetti Squash Macaroni and Cheese
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