Spaghetti Squash Mac and Cheese

While traditional mac and cheese can leave you in a food coma, this lightened-up version, made with spaghetti squash, keeps the calories and carbs at bay. Food investigator Ali Rosen says this secret ingredient blends in so seamlessly, your family won't even notice the difference. If you want to make it crispier, use fiber cereal crumbs and cook it in a thin layer to get the texture just right. 

1 Spaghetti squash
3-5 cups Grated cheddar cheese
1 cup Milk
Salt (to taste)
1 tbsp Butter (or other grease for a baking sheet)
1 cup Grated Parmesan cheese
Fiber cereal crumbs

Heat oven to 475° F. Cut the squash in half, remove the seeds, place on a baking sheet and cover with foil.

Bake for 40 to 60 minutes, or until the squash is fully soft inside. Let cool and then remove the interior part of the squash.

Combine the squash with the cheddar cheese, the milk, and salt to taste. Grease a baking sheet with the butter and spread the squash mixture across.

Sprinkle the Parmesan cheese (and the cereal crumbs if you desire) across the top. Bake until golden, about 10 to 15 minutes - you can always add an extra minute under the broiler if you would like it to be a little crispier.

Let the dish cool, then serve.