Pumpkin-Spaghetti Squash Mac and Cheese Boats | Fabtastic Eats
Food & Drink

Pumpkin-Spaghetti Squash Mac and Cheese Boats

Spaghetti Squash stuffed with a creamy mix of cheeses, pumpkin, pork, and veggies-this dinner is comforting and hearty!

Pumpkin-Spaghetti Squash Mac and Cheese Boats | Fabtastic Eats I am probably up in the air, soaring through the clouds as you’re reading this. I’m heading back home to Maine with my kids today for the next two weeks and I am truly looking forward to it.ย  And not just for the lobster rolls! ๐Ÿ˜‰

Pumpkin-Spaghetti Squash Mac and Cheese Boats | Fabtastic Eats If you had to pick your favorite food in the whole wide world, what would it be? Could you even do it? If you had asked me a couple years ago, I would have been able to give you an answer, but now, there’s just no way.

I can’t narrow down a favorite food when there are just soooo many amazing things in the world to eat! I probably say, pretty darn frequently, omg this is the best thing ever, until the next time anyway, because I just love it all. Plus my mood changes with the season.

Pumpkin-Spaghetti Squash Mac and Cheese Boats | Fabtastic Eats Like currently, I am obsessed with squash. I’ve had a huge pile of that I plowed through last week. Spaghetti squash has quickly turned into one of my favorites-with a bolognese sauce, it’s just as good as zucchini noodles in the summer.

Pumpkin-Spaghetti Squash Mac and Cheese Boats | Fabtastic Eats But sometimes it’s fun to shake things up a bit. And that’s what we did today! Spaghetti Squash Mac and cheese, with ground pork, pumpkin, and a whooooole lotta flavor! This is an easy one, and can be pretty quick if you roast your spaghetti squash ahead of time. Plus it’s a great way to sneak some veggies into your kids!

Pumpkin-Spaghetti Squash Mac and Cheese Boats | Fabtastic Eats

Pumpkin Spaghetti Squash Mac & Cheese Boats

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: Serves 4-6

Spaghetti Squash stuffed with a creamy mix of cheeses, pumpkin, pork, and veggies-this dinner is comforting and hearty!

Ingredients

  • 5 pound spaghetti squash
  • 2 Tablespoons olive oil, divided
  • salt and pepper
  • 1 shallot, roughly chopped
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 cup chopped fresh kale
  • 1 pound ground pork
  • 3 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne
  • salt and pepper
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 2 cups milk (I used 2%)
  • 1/2 cup pure pumpkin
  • 4 ounces gruyere, shredded
  • 6 ounces fontina, shredded
  • 1 teaspoon cumin
  • 1/4 teaspoon nutmeg
  • salt and pepper

Directions

  1. Preheat oven to 425ยฐ Slice spaghetti squash in half lengthwise, scoop out all the seeds. Brush 1 TB olive oil over the flesh, and sprinkle with salt and pepper. Bake for 40 minutes, or until fork tender
  2. Heat 1TB olive oil over medium heat in a large saute pan, add the shallot and bell pepper. Cook until softened, stirring often, about 5-7 minutes.
  3. Add in the kale and garlic, toss for a minute until the garlic is fragrant. Stir in the cumin, paprika, cayenne, and a dash each of salt and pepper.
  4. Increase heat to medium-high, spread the veggie mixture to the edges and add the ground pork. Cook until browned tossing with the veggies.
  5. Transfer the mixture to a large bowl. Using the same pan, melt the butter over medium heat. Whisk in the flour, until it's golden brown and begins to bubble.
  6. Continuing to whisk, add in the milk and the pumpkin. When the milk begins to steam, stir in 3/4 of the cheeses and all the spices, stirring until creamy.
  7. Reduce the heat to low and add back in the pork mixture.
  8. Using a fork, shred your cooked spaghetti squash into strands, and transfer it all to a large bowl.
  9. Preheat oven to 350ยฐ.
  10. Pour the cheese mixture over the spaghetti squash, and using tongs, toss to combined. Transfer the mix back into the squash skins, dividing it between the two halves. Top with remaining cheese, and pop in the oven on the baking sheet for about 30 minutes, until the cheese is golden brown and bubbling. Enjoy!

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