Spaghetti Squash Mac & 3 Cheeses

Our elegant take on the comfort food classic features a tangle of vegetables topped with crispy pancetta and a lush, flavorful cheese sauce of imported Fontina, Mascarpone, and Parmigiano-Reggiano. We love it served back in the squash shell, or divide across ramekins and top with toasted panko for a fun dinner party dish!

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Course Appetizer, Main Course, Side Dish
Cuisine American
Keyword imported parmigiano reggiano, spaghetti squash mac and cheese, mac and cheese, imported fontina, imported mascarpone

Ingredients

  • 4 cups cooked spaghetti squash from ~3lb of squash
  • 1 TB olive oil
  • 4 oz diced pancetta
  • 4 oz sliced cremini mushrooms
  • 1 large clove garlic minced
  • 5 oz baby spinach
  • 2 TB butter
  • 1/2 cup minced white onion
  • 1/2 tsp kosher salt
  • 1 tsp minced fresh rosemary
  • Pinch cayenne pepper
  • 2 TB flour
  • 1 1/2 cups milk
  • 1/4 cup imported Mascarpone cheese
  • 1/4 cup imported grated Parmigiano-Reggiano
  • 2 cups grated imported Fontina cheese
  • Salt and pepper to taste

Instructions

  1. Add olive oil to a large sauté pan set over medium-low heat. Add pancetta and cook for 5-7 minutes, stirring frequently, until crispy. Remove to a paper towel lined plate and reserve. Add mushrooms to pan and cook for 5-6 minutes or until beginning to brown. Add garlic and cook for 1 minute. Add spinach and cook for 2-3 minutes or until wilted. Remove vegetables to a bowl and wipe out pan. Add butter over medium-low heat until melted. Add onions, salt, and rosemary and cook for 5-7 minutes or until onions are soft. Add cayenne and cook for 30 seconds. Sprinkle onions with flour and stir to combine. Whisking gently, add milk to pan and continue whisking until milk thickens and bubbles, about 3-5 minutes. Remove from the heat and add cheeses, whisking until smooth and completely melted. Add spaghetti squash, vegetables, and half of pancetta, tossing with tongs to combine. Season to taste with salt and pepper and serve topped with remaining crispy pancetta
  2. Cooking Tips:

    Spaghetti Squash can be cooked up to one day before making this dish. Just be sure to squeeze out any excess water and reheat before adding to the cheese sauce.

    Oven method: halve squash and scoop out seeds, place cut side down on a greased cookie sheet in a 400 degree oven for 45 minutes or until soft. Use a fork to pull strands of squash into a bowl. Microwave method: pierce squash all over with a fork, place on a microwave safe plate and microwave for 15-20 minutes on high or until soft. Let cool slightly, halve and scoop out/discard seeds. Use a fork to pull strands of squash into a bowl.

    For a fun presentation, reserve one squash half and use to serve final dish. Or you can can bake it in the oven in a casserole dish or individual ramekins topped with buttered, seasoned, breadcrumbs or Panko for a crunchy finish!