Description
This Cheesy Broccoli Cheddar Spaghetti Squash is a delicious, healthy twist on traditional pasta dishes. Roasted spaghetti squash is combined with tender broccoli florets and a creamy homemade cheddar sauce, then broiled with extra cheese on top for a bubbly, golden finish. Perfect for a low-carb dinner that satisfies cheesy cravings while boosting your vegetable intake.
Ingredients
Scale
Spaghetti Squash
- 1 medium spaghetti squash (about 2 1/2 lb.)
- 1 tbsp. neutral oil
- 1 3/4 tsp. kosher salt, divided
Broccoli
- 6 oz. broccoli, cut into 1″ florets (about 1 1/4 cups)
- 1 tbsp. water
Cheddar Sauce
- 3 tbsp. unsalted butter
- 1/2 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp. all-purpose flour
- 1/2 cup whole milk
- 1/4 cup water
- 4 oz. cheddar, shredded, divided (about 1 cup)
Instructions
- Prepare and roast squash: Preheat the oven to 400°F and arrange a rack in the center. Cut the spaghetti squash in half lengthwise and scrape out the seeds. Rub the inside with neutral oil and season with 1 teaspoon salt. Place cut side down on a baking sheet and roast for 35 to 45 minutes until tender and browned. Let cool slightly.
- Cook broccoli: Place broccoli florets in a medium heatproof bowl, season with 1/4 teaspoon salt, and add 1 tablespoon water to the bottom of the bowl. Cover and microwave for 1 minute; stir and continue microwaving in 30-second increments until broccoli is bright green and fork-tender (about 30 seconds to 1 minute more). Let cool slightly.
- Make cheddar sauce: In a large skillet over medium heat, melt butter. Add chopped onion and season with 1/2 teaspoon salt. Cook, stirring occasionally, for 7 to 8 minutes until onion is tender and sweet. Add minced garlic and cook for about 1 minute until fragrant. Stir in flour and cook for another minute until a bubbling paste forms.
- Add liquids and cheese: Slowly whisk in milk and the remaining 1/4 cup water. Bring the mixture to a simmer over medium-high heat, stirring occasionally, and cook for 1 to 2 minutes until thickened. Remove from heat and fold in 3 ounces of shredded cheddar until smooth. Adjust seasoning with salt if needed.
- Assemble squash strands: Use two forks to shred the spaghetti squash strands from the shells. Measure out 3 cups of the strands and add them to the skillet with the cheddar sauce. Add the cooked broccoli and toss gently to coat evenly with the sauce.
- Fill and top squash shells: Return the cheesy broccoli spaghetti squash mixture to the reserved squash shells. Sprinkle the remaining 1 ounce of shredded cheddar on top.
- Broil for finishing touch: Set the oven broiler on and broil the filled squash shells for 1 to 2 minutes, watching closely, until the cheese on top is melted and blistered to a golden brown.
Notes
- Use a sharp knife to carefully halve the spaghetti squash; a serrated knife may help.
- Broccoli can be steamed on stovetop if a microwave is not available.
- For a richer sauce, substitute half and half for whole milk.
- Leftover cooked spaghetti squash can be stored in the fridge for up to 3 days or frozen for longer storage.
- If you prefer a bit of spice, add a pinch of red pepper flakes to the cheddar sauce.
- Ensure to watch the broiler closely to prevent burning the cheese topping.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: spaghetti squash, broccoli cheddar, cheesy casserole, low carb dinner, vegetarian dinner, healthy comfort food
