Spaghetti Squash Mac & Cheese

Spaghetti Squash Mac & Cheese

Who doesn’t love a good old fashion macaroni and cheese? I know I do. And if it were up to my husband mac & cheese would be a staple on our dinner table just about every night. But, I try to stay away from gluten free marked products due to the high levels of sugar and we don’t eat gluten at home. So what is a girl to do when all they want homemade mac & cheese and you’re not serving traditional pasta or gluten-free pasta? The answer,  the always amazing spaghetti squash.

Spaghetti squash is a literally natures answer to the pasta craving, gluten-free community.  I remember trying spaghetti squash for the first time at a daycamp I went to as a child. I remember going home and describing it to my mom as a squash that has spaghetti inside. Spaghetti squash is an amazing option if you have gone Paleo and still want to enjoy some favorite Italian dishes.

Now back to Mac and cheese. As much as spaghetti squash is Paleo friendly, cheese on the other hand is not quite 100% Paleo. But just as a reminder I am The “Primal“ Nut. I do my very best to stick as closely as I can to a traditional Paleo diet but I love cheese. And let’s face it who doesn’t? Now the easy part about this recipe is that I cooked the spaghetti squash in an Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Instead of microwaving it, or baking it and taking up valuable oven space on Thanksgiving day, I simply cut it in half and stuck it in the instant pot for seven minutes. I’m serious, only seven minutes. While the spaghetti squash was cooking,  on medium low heat I melted some cheddar cheese and cream cheese with some heavy cream. Never letting it boil, I stirred and stirred until it became an amazingly rich and velvety cheese sauce.

Once the spaghetti squash was cooked I pulled it apart with a fork and drained it extremely well in a fine metal strainer getting all the excess water out of it as I could. After the spaghetti squash drained and the cheese sauce was ready I placed the spaghetti squash in an oven safe dish and poured the cheese sauce all over it; making sure to combine it evenly. Don’t let one single strand of spaghetti squash get away not being covered by this amazing cheese sauce.

Once everything was well combined I flattened out the top of the pile of spaghetti squash and placed it in the oven. Baked it all at 400° for about 15 minutes; waited for the cheese to begin bubbling and then I turned it to broil on high allowing for the top of the spaghetti squash mac & cheese to become golden brown on top.

Once that is happened you are done. The only thing left is to enjoy it. This by far was the best attempt that I’ve had at making a homemade spaghetti squash mac & cheese. The cool part about this recipe is if you love the cheese sauce as much as I do you can use it in many other recipes.

Print Recipe
Serves: 4+


  • 1 Whole Spaghetti Squash
  • 1/4 Cup Heavy Cream
  • 8 oz Cheddar Cheese
  • 2 oz Cream Cheese



Place one cup of water in Instant Pot


Place trivet into Instant Pot


Cut a whole spaghetti squash in half and curt out the seeds in the middle.


Place halfs in Instant Pot and set to Manuel for 7 min "sealed"


Melt cheddar cheese and cream cheese with the heavy cream and continuously stir until all melted and combined


Once Instant Pot is done, manually release the pressure immediately. Be Careful Steam Is Hot!!!


Remove spaghetti squash from Instant Pot and use a fork to pull apart the strands


Place spaghetti squash into an oven safe dish and pour the melted cheese sauce over it and gently mix well until combined


Place in a 400 degree oven until the top of the spaghetti squash becomes golden brown and the cheese begins to bubble.


Remove from oven and enjoy!

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