Spaghetti Squash “Mac and Cheese”

By: Michael Lam, MD, MPH; Dorine Lam, RDN, MS, MPH

You can use this mac and cheese as a main dish or a side dish. The spaghetti squash is a wheat free substitute for the pasta.


  • 1 medium spaghetti squash

Ingredients A:

  • 1 medium leek, white and light green part – thinly sliced
  • 2 cups frozen edamame
  • 1 tbsp organic cold pressed coconut oil

Ingredients B:

  • 1 tbsp corn starch
  • 1 cup almond milk
  • Salt and pepper to taste
  • 1/2 tsp basil leaves
  • 1 cup raw cheese, reserve ¼ cup for garnish



  1. Chopped green onion (optional)


Preparation of the Spaghetti Squash:

  1. Preheat oven to 400.
  2. Cut spaghetti squash length wise in half. Scrape out the seeds.
  3. Place spaghetti squash face down in a large baking dish and bake for 40-60 minutes.
  4. Scrape the flesh from the peel; it should flake off easily in strings.
  5. Set the squash aside.

Cooking the rest of the ingredients:

  1. Mix Ingredients B together in a bowl.
  2. Heat a medium size saucepan.
  3. Stir-fry Ingredients A together until tender.
  4. Stir Ingredients B before pouring into saucepan.
  5. Add in spaghetti Squash. Mix well.
  6. Pour into a baking dish.
  7. Sprinkle the remainder ¼ cup cheese on top.
  8. Bake under the broiler until cheese turn golden brown.
  9. Top with chopped green onion. Serve.

© Copyright 2014 Michael Lam, M.D. All Rights Reserved.