Say what?! Low carb spaghetti squash Mac and cheese! Check out this unique twist on a classic comfort food favorite: mac and cheese made with spaghetti squash instead of traditional noodles. It’s a dish that will satisfy both kids and adults alike. Plus, using spaghetti squash adds extra nutrients without sacrificing taste. Here’s how to make it:


  • 1 large spaghetti squash
  • 1 teaspoon olive oil
  • Sea salt
  • Black pepper
  • 2 cups broccoli florets, steamed
  • 1 tablespoon coconut oil
  • 1 tablespoon coconut flour
  • 1 cup coconut milk
  • 1 cup reduced-fat cheddar cheese, shredded
  • 1/2 cup grated parmesan cheese (plus extra for garnish, if desired)
  • Salt and pepper, to taste
  • 1 teaspoon red pepper flakes (optional, for garnish)


  1. Preheat your oven to 400°F. Cut the spaghetti squash in half and remove the seeds. Place the halves cut side up on a baking sheet, spray with cooking spray, and roast until tender (about 50 minutes).
  2. Once the squash is cooked and cooled, scrape the flesh into a large bowl. Add the steamed broccoli florets and set aside.
  3. In a large saucepan, melt the coconut oil over medium heat. Whisk in the coconut flour, then gradually add the coconut milk, whisking quickly to avoid lumps. Reduce heat to low and stir in the cheddar and parmesan cheese until melted. Remove from heat.
  4. Pour the cheese sauce over the spaghetti squash and broccoli mixture, tossing until everything is well coated.
  5. Divide into portions, season with salt, pepper, and red pepper flakes, and sprinkle with extra parmesan cheese if desired.

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