Spaghetti Squash with White Cheddar Cheese Sauce

by Erin

I am so excited to have been assigned to A Healthy Jalapeno for Secret Recipe Club this month! She had my blog for SRC once and that’s how I discovered her blog and have loved it ever since, so I definitely had a hard time picking out just one thing to make for today.

Since I have never had spaghetti squash before, I decided I should try out her recipe. It involves a white cheddar cheese sauce inspired by Annie’s White Cheddar Mac ‘n Cheese, which meant it had to be good!

Upon my first bite, I was first surprised by the little bit of crunch that the squash still had despite being fully cooked – but I liked it! And the white cheddar sauce was so good I would love to pour it all over every pasta dish I make in the future. Thanks Laura for great first experience with spaghetti squash!


Serves 4



1 large spaghetti squash

1 tomato, diced

1/2 red onion, chopped

Salt and pepper, to taste


2 Tbsp unsalted butter

2 Tbsp whole-wheat flour (regular all-purpose works too)

1/4 tsp salt

1 cup plain almond milk

Dash white pepper (black pepper is fine if you don’t have white)

1 cup shredded white sharp cheddar cheese

1/4 cup shredded Asiago cheese, plus more for topping


  1. Preheat oven to 375 degrees. Cut the spaghetti squash in half (lengthwise) with a heavy duty kitchen knife. Once open, use a spoon to scrape away the seeds and stringy bits, until the inside is clean. Bake rind side up about 30 to 40 minutes in about 2 tablespoons water.
  2. Meanwhile, melt butter in sauce pan over low heat. Using a whisk blend in flour, salt and dash white pepper. Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens. Remove sauce immediately upon bubbling and add cheese. Mix, cover, and set aside.
  3. Check to see if the squash is cooked by sticking a knife into it. The knife should slide in easily. Flip the squash over with a spatula so that the cut side is facing up. Using a dinner fork, scrape the flesh of the squash, moving gently around the shell fluffing up the strands of squash. Transfer to a large bowl.
  4. Fold in the tomato, red onion, salt, pepper and cheese sauce until mixed. Serve immediately with freshly grated Asiago cheese.

Source: Adapted slightly from A Healthy Jalapeno.

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Ruth Medley April 17, 2013 - 2:23 pm

Another good and healthy rendition using spagetti squash is topping it with marinara or spagetti meatsauce.

Melanie August 6, 2012 - 5:16 pm

Oh, I’m very drawn to spaghetti squash. I can’t wait to make this recipe!

Christina @ Sweet Pea's Kitchen August 4, 2012 - 2:42 pm

I am always looking for new recipes for spaghetti squash..this looks delicious! :)

bakingaddict August 4, 2012 - 1:33 pm

Hi! I’m visiting from SRC Group D. I’ve never had spaghetti in squash either but I think I should try it as it looks delicious! Great SRC pick!

kristy @ gastronomical sovereignty August 2, 2012 - 5:06 pm

yeah spaghetti squash is kind of funny in that the first time i ever had it i thought it was gonna be soft too. like spaghetti. since then though, i’ve fallen in love with it. usually smeared in fresh tomatoes, melty cheese, and often caramelized onions. i love this rendition!

happy belated SRC reveal day!

Jenni August 1, 2012 - 12:14 pm

YUM! I have been looking for some good recipes to use spaghetti squash, so this is perfect timing! And anything with white cheddar cheese in it is awesome! :) Great SRC post!

[email protected] August 1, 2012 - 10:02 am

I’ve only recently made (and posted) a spaghetti squash dish myself. I am now a major fan! I hope I can get my hands on some so that I can try your version soon. It’s not always easy to find. Great SRC pick–I’m visiting from Group D.

AmandaE August 1, 2012 - 9:29 am

Love the healthy mac&cheese! I’ve done spaghetti squash before but never with a cheese sauce. Great SRC pick :-D

Shari, The Saucy Gourmet August 1, 2012 - 6:38 am

I have never cooked with spaghetti squash before, but you have just motivated me to try. This sounds SO awesome.

Kelsey @ K&K Test Kitchen July 30, 2012 - 9:00 pm

I have never had spaghetti squash either, but with a recipe like this, I will definitely have to try it soon! This sounds so delicious!

Jennifer @ Peanut Butter and Peppers July 30, 2012 - 5:58 pm

I just love spaghetti squash! Using white cheddar cheese is a wonderful idea!!

Renee - Kudos Kitchen July 30, 2012 - 5:46 pm

Oh my, my, my! I adore spaghetti squash but would have never thought of adding cheese sauce. Now, I can think of nothing else! LOL. I simply MUST make this.

Jocelyn @BruCrew Life July 30, 2012 - 3:28 pm

I have been debating about trying this squash! The cheese sauce on top of this has me convinced that I need to do it very soon!!!! Great SRC post!!!

Lisa~~ July 30, 2012 - 2:54 pm

Your dish sounds wonderful and your presentation is gorgeous. I’m saving this to make as I know that we’d love it.

If you haven’t already, I’d love for you to check out my group “A” SRC entry: Double Chocolate Mousse Cake.

Cook Lisa Cook

Sarah E. July 30, 2012 - 2:33 pm

I’ve never had spaghetti squash either, but I do love squash quite a bit. Definitely going to have to give this one a try!

Melissa July 30, 2012 - 2:08 pm

Squash and cheese sauce?! It sounds like a match made in heaven!! I can’t wait to give this a try! Thanks for sharing :)

sally @ sallys baking addiction July 30, 2012 - 1:24 pm

What a delicious and healthy alternative to noodles! I’ve seen this a lot but have never ever tried it! I think I need to get on the spaghetti squash bandwagon! Love that cheesy sauce too!

Asiya July 30, 2012 - 11:04 am

I’ve never heard of spagetti squash before..wonder why it’s called that…

This looks great and love the presentation! Great SRC pick!

spiffycookie July 30, 2012 - 1:39 pm

It’s called that because it’s stringy like spaghetti!


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