Leftover Spaghetti Squash? Make Mac n’ Cheese!

After cooking my first spaghetti squash on Valentine’s Day, I still had some leftover that I knew needed to be eaten quickly. Luckily, I have a few different spaghetti squash recipes pinned on Pinterest, so I just dove into my boards and found one that resembled macaroni and cheese (my all time favorite).

I just so happened to have everything already (give or take), so it was a no-brainer that I should try this. I was pairing it up with grilled chicken breasts (55* in February at night? Hello, grill!) and some steamed veggies.

Spaghetti Squash Mac n’ Cheese

1/2 tbsp flour (I used whole wheat)
1/4 cup milk (I used non-fat)
1/4 cup blended shredded cheese (Colby Jack for me)
1 1/2 cups spaghetti squash, cooked
1 slice green bell pepper, diced
1 tbsp frozen peas
Salt & Pepper to taste
A pinch (or 2) shredded parmesan cheese

  1. Preheat oven to 350* F. Prepare a small square casserole dish with cooking spray and set aside.
  2. In a saucepan, combine the flour with some salt and pepper, and slowly whisk in the milk over medium heat, until smooth. (This part was frustrating to me, so if you can’t tell if it’s smooth, that’s alright, just move onto the next step.)
  3. Stir in the cheese and mix until the sauce is thick and cheese is melted (I ended up adding a little more cheese to this, so just do to your tastes). Remove from heat. Poor over the spaghetti squash in a small bowl and combine the two until the “noodles” are covered in cheese sauce.
  4. At this point, I added about a teaspoon of diced green pepper to the mixture for extra flavor. Then pour the mixture into the casserole dish. Top with the remaining green pepper and frozen peas (next time I’m going to mix in some peas as well). Sprinkle the parmesan cheese on top.
  5. Bake for 20 minutes, until the cheese is melted and the squash is heated through.
  6. Enjoy!

The original author said for the entire dish (not just one serving), the stats were: 220 calories, 9 g fat, 20 g carbs, 17 g protein.

Cheesy, yummy goodness!

Cheesy, yummy goodness!

M loved it and so did I! Next time I will add more peas to the mix (in addition to the topping) to get some more veggies in.



3 thoughts on “Leftover Spaghetti Squash? Make Mac n’ Cheese!

  1. I am totally going to try this!! I haven’t tried spaghetti squash yet, so this will be an excellent way to use the leftovers. The kids might like it too if I don’t tell them what it is. 😉

  2. What a great way to use leftover spaghetti squash! Also, just saw your 12 mile post and I’m so glad I chose to do my run inside, from the looks of your hair you must have been so cold

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