four-cheese spaghetti squash mac & cheese
Prep time
Cook time
Total time
Serves: 4
  • 1 medium spaghetti squash
  • Canola oil spray
  • 1 tbsp. butter
  • 1 tbsp. flour
  • 1¼ cup fat-free milk
  • ½ cup shredded cheddar cheese
  • ½ cup Monterrey jack cheese
  • ½ cup Swiss cheese, plus more to taste
  • ½ cup Parmesan, plus more to taste
  • ½ tsp. red pepper flakes, plus more if desired
  • Salt and pepper, to taste
  • Fresh parsley, for garnish
  1. Preheat oven to 400 degrees. Cut spaghetti squash in half, then scoop out the seeds; discard. Spray the inside of both squash with cooking spray, then place cut-side up on a foil-lined cookie sheet.
  2. Roast squash until tender when pierced with a knife, about 45-50 minutes.
  3. Remove squash from the oven and let cool about 10 minutes. Once it has cooled down, scrape the flesh into a large bowl.
  4. In a large skillet, melt the butter over medium heat; add flour and whisk constantly for about 30 seconds. Add the milk and whisk together.
  5. Reduce the heat to low, then add the four cheeses, one at a time, making sure to incorporate the cheese completely before the next addition.
  6. Add the spaghetti squash to the cheese mixture and mix. Season with salt, pepper and red pepper flakes. Serve; garnish with fresh parsley, if desired.
Recipe by sweet caroline's cooking at
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