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1
For the squash puree: Drizzle the whole spaghetti squash lightly with olive oil or spray with cooking spray.
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2
Pierce it all over with a fork or sharp knife and roast on a foil-lined baking sheet at 400 F for about 1 hour, or until you can easily slide in a sharp knife.
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3
Remove it from the oven.
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4
Let it cool slightly before cutting off stem end and slicing the whole squash lengthwise.
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5
Gently scoop out the seeds with a spoon and discard them.
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6
Shred the remainder of the squash with a fork and put it into a blender or food processor.
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7
Blend with just enough milk or water to make a smooth puree.
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8
Add up to about 1/4 cup of liquid.
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9
Puree can be stored in the fridge for up to a week, or frozen for longer storage.
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10
For the mac and cheese:
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11
Prepare pasta according to package directions and drain it.
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12
While it cooks, melt butter over medium heat in a large saucepan.
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13
Whisk in flour, dried mustard, and salt until combined.
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14
Pour in milk and chicken broth, whisking vigorously to prevent lumps.
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15
Bring to a simmer, stirring frequently, and simmer until thickened (5-8 minutes).
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16
Stir in squash and cream cheese until cream cheese is melted.
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17
Remove from heat and stir in pepper and the cheddar cheese until melted.
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18
Add chives, if using, reserving a few to sprinkle on top.
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19
Toss cheese sauce with noodles, sprinkle with reserved chives, and let it rest for 5 minutes before serving hot.
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20
The sauce will thicken further as it sits.
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21
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