Introduction

This Cheesy Broccoli Cheddar Spaghetti Squash is a comforting and healthy twist on classic cheesy dishes. Roasted spaghetti squash strands are smothered in a creamy cheddar sauce with tender broccoli, then broiled to bubbly perfection. It’s a satisfying meal that’s both flavorful and lighter than traditional pasta dishes.

A white dish holds a baked broccoli and cheese casserole made from three main layers: the bottom layer shows a creamy, light yellow sauce, the middle layer contains bright green broccoli florets spread evenly, and the top layer is a thick blanket of melted, golden brown cheese with some darker browned spots. A spoon lifts a portion from the dish, pulling long, stretchy cheese strands with a broccoli piece covered in the melted cheese. The scene is set on a white marbled surface with soft natural light highlighting the textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium spaghetti squash (about 2 1/2 lb.)

1 tbsp. neutral oil

1 3/4 tsp. kosher salt, divided

6 oz. broccoli, cut into 1″ florets (about 1 1/4 cups)

1 tbsp. plus 1/4 cup water, divided

3 tbsp. unsalted butter

1/2 yellow onion, finely chopped

3 garlic cloves, minced

1 tbsp. all-purpose flour

1/2 cup whole milk

4 oz. cheddar, shredded, divided (about 1 cup)

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 400°F. Cut the spaghetti squash in half lengthwise and scrape out the seeds. Rub the inside of each half with oil and season with 1 teaspoon of salt. Place cut side down on a baking sheet.

Step 2: Roast the squash until tender and browned, about 35 to 45 minutes. Let it cool slightly before handling.

Step 3: Meanwhile, place the broccoli florets in a medium heatproof bowl and season with 1/4 teaspoon salt. Add 1 tablespoon water to the bowl, cover, and microwave for 1 minute. Stir and continue microwaving in 30-second intervals until broccoli is bright green and fork-tender, about 30 seconds to 1 minute more. Let cool slightly.

Step 4: In a large skillet over medium heat, melt butter. Add the chopped onion and season with 1/2 teaspoon salt. Cook, stirring occasionally, until onions are tender and sweet, about 7 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Stir in flour and cook until a bubbling paste forms on the skillet bottom, about 1 minute.

Step 5: Slowly whisk in milk and the remaining 1/4 cup water. Bring the mixture to a simmer over medium-high heat and cook, stirring occasionally, until thickened, 1 to 2 minutes. Remove from heat and fold in 3 ounces of cheddar until smooth. Adjust seasoning with salt as needed.

Step 6: Use two forks to shred the spaghetti squash strands from the shells. Measure out 3 cups of strands and transfer to the skillet with the cheese sauce. Add the steamed broccoli and toss to coat evenly.

Step 7: Spoon the cheesy broccoli mixture back into the reserved spaghetti squash shells. Sprinkle the remaining 1 ounce of cheddar on top.

Step 8: Preheat the broiler. Place the stuffed squash under the broiler and watch carefully, broiling for 1 to 2 minutes until the cheese is melted and slightly blistered. Serve warm.

Tips & Variations

For a sharper flavor, use a sharp or aged cheddar cheese.

Add cooked bacon bits or diced ham for extra protein and smoky flavor.

Swap broccoli for cauliflower or kale for a different vegetable twist.

Use low-fat milk and reduce butter for a lighter version.

Microwaving broccoli saves time, but steaming or blanching works well too.

FAQs

Can I make this recipe vegan or dairy-free?

Yes, substitute the butter with plant-based margarine and use dairy-free milk and cheese alternatives. Nutritional yeast can add a cheesy flavor if you skip vegan cheese.

How do I know when the spaghetti squash is done roasting?

The squash is ready when the flesh is tender and easily pierced with a fork. The skin may brown slightly, and the strands will scrape out easily with a fork.