Description

Cheesy Broccoli Cheddar Spaghetti Squash is a comforting, low-carb twist on traditional pasta dishes. This recipe features roasted spaghetti squash strands tossed in a creamy cheddar cheese sauce with tender steamed broccoli, then broiled until bubbly and golden on top. It’s a delicious and nutritious way to enjoy a vegetable-forward meal that satisfies your cheesy cravings.

Ingredients

Scale

Squash and Veggies

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

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

Instructions

Preheat and Prepare Squash: Arrange a rack in the center of your oven and preheat to 400°F. Cut the spaghetti squash in half lengthwise and scrape out the seeds. Rub the inside of the squash with neutral oil and season with 1 teaspoon kosher salt. Place the squash cut side down on a baking sheet.
Roast the Squash: Roast the squash in the oven until it is tender and slightly browned, about 35 to 45 minutes. Once done, remove and let it cool slightly for easier handling.
Steam the Broccoli: Place broccoli florets in a medium heatproof bowl, season with 1/4 teaspoon kosher salt, and pour 1 tablespoon water at the bottom. Cover and microwave for 1 minute, then stir and continue microwaving in 30-second increments until broccoli is bright green and fork-tender, approximately 30 seconds to 1 minute more. Let it cool slightly after cooking.
Make the Cheese Sauce Base: In a large skillet over medium heat, melt the butter. Add the finely chopped onion and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onion is tender and sweet, about 7 to 8 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Create the Roux: Stir in the flour and cook, stirring constantly, until a bubbling paste forms on the skillet’s bottom, about 1 minute. Gradually whisk in the whole milk and remaining 1/4 cup water. Bring the mixture to a gentle simmer over medium-high heat, stirring occasionally, until it thickens, about 1 to 2 minutes.
Add Cheese to Sauce: Remove the skillet from heat and fold in 3 ounces of shredded cheddar cheese until a smooth sauce forms. Taste and add salt as needed.
Prepare the Squash Strands: Use two forks to shred the roasted spaghetti squash flesh into strands. Measure out 3 cups of squash strands and transfer them to the skillet with the cheese sauce, reserving any leftover squash for another use.
Toss with Broccoli: Add the steamed broccoli to the skillet and toss to coat the vegetables evenly in the cheesy sauce.
Fill Squash Shells: Spoon the cheesy broccoli and spaghetti squash mixture back into the reserved squash shells. Sprinkle the remaining 1 ounce of shredded cheddar cheese on top.
Broil to Finish: Turn on the broiler and place the stuffed squash under it. Broil for 1 to 2 minutes, watching carefully until the cheese is melted and blistered to a golden brown on top. Serve immediately.

Notes

You can substitute broccoli with other vegetables like cauliflower or kale if preferred.
For a richer sauce, substitute whole milk with half-and-half or cream.
Leftover spaghetti squash can be used in salads or as a low-carb pasta substitute in other recipes.
Be careful while broiling to prevent burning the cheese topping; stay close and watch constantly.
This recipe can be made gluten-free by using a gluten-free flour blend instead of all-purpose flour.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: spaghetti squash, broccoli cheddar, cheesy squash recipe, vegetarian main dish, low carb dinner, roasted spaghetti squash, healthy comfort food