3-Ingredient Mac ‘n Cheese Spaghetti Squash (Vegan/Gluten-free) (Edit recipe)

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This healthier spin on mac ‘n cheese is so easy & so deliciously creamy; the perfect light dinner that can be eaten straight out of the squash shell or served as a tasty side dish.

5 minutes to 10 minutes

45 minutes to 50 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	211
Fat:	11 g
Carbohydrates:	33 g
Protein:	3 g
Cholesterol:	58 g
Sodium:	1012 mg
Fiber:	6 g
Sugars:	0 g
Calculated for total recipe.

Serves: 2-6

Ingredients

3 lb Spaghetti Squash, 1 whole spaghetti squash
4 - 6 Tbsp Plain Vegan Cream Cheese, I used vegan scallion cream cheese.
0.5 tsp Sea Salt, Optional but recommended
2 - 4 Tbsp Shredded Vegan Parmesan Cheese

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400°. Line rimmed sheet pan with parchment paper.
Place a whole spaghetti squash on parchment-lined pan. Prick all over with fork. Roast on middle rack of oven for 45-50 minutes, or until a fork can easily pierce through skin to the inside of squash.
Remove squash to cutting surface. Use a sharp knife to slice in half.
Scoop out and discard seeds. Use a fork to break up the squash from the sides so it looks like spaghetti.
Add 2-3 Tbsp vegan scallion (or chive) cream cheese and 1/4 Tsp sea salt (if using) to each half; use fork to stir in cream cheese until melted and creamy.
Garnish each half with 1-2 Tbsp grated vegan parmesan. Serve immediately as a dinner for 2 or a side dish for 4-6. Reheats well as leftovers too.