Introduction

This Cheesy Broccoli Cheddar Spaghetti Squash is a comforting and flavorful dish that combines tender roasted squash with a creamy cheddar sauce and bright broccoli florets. It’s a lighter alternative to traditional pasta meals, perfect for a satisfying weeknight dinner.

Cheesy Broccoli Cheddar Spaghetti Squash Recipe - Recipe Image

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 (200°C). Cut the spaghetti squash in half lengthwise and scrape out the seeds. Rub the inside of the squash 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: While the squash roasts, place broccoli florets in a medium heatproof bowl. Season with 1/4 teaspoon salt and pour 1 tablespoon of water into 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 uncovered.
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 the onion is tender and sweet, about 7 to 8 minutes. Add the minced garlic and cook for about 1 minute more until fragrant. Stir in the flour and cook until a bubbling paste forms on the bottom of the skillet, about 1 minute.
Step 5: Slowly whisk in the milk and the remaining 1/4 cup water. Bring the mixture to a simmer over medium-high heat and cook, stirring occasionally, until thickened, about 1 to 2 minutes. Remove from heat and fold in 3 ounces of the shredded cheddar until the sauce is smooth. Taste and add salt if needed.
Step 6: Using two forks, shred the spaghetti squash strands from the shell. Measure out 3 cups of squash strands and transfer them to the skillet with the sauce. Reserve any extra squash for another use. Add the cooked broccoli to the skillet and toss everything to coat evenly in the cheese sauce.
Step 7: Return the cheesy spaghetti squash mixture to the empty squash shells. Sprinkle the remaining 1 ounce of cheddar on top.
Step 8: Heat the broiler. Broil the squash, watching closely, until the cheese is melted and blistered on top, about 1 to 2 minutes. Serve warm.

Tips & Variations

For a sharper flavor, substitute half the cheddar with aged white cheddar or Gruyère.
If you prefer a smoother sauce, strain the broccoli after microwaving to remove excess water.
Add cooked bacon bits or toasted breadcrumbs on top before broiling for added texture.
To make it vegetarian, ensure your cheese is free from animal rennet.

Storage

Store leftover cheesy broccoli cheddar spaghetti squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through. Avoid overheating to prevent the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the spaghetti squash in the microwave instead of the oven?

Yes, you can microwave the spaghetti squash by piercing it with a fork and cooking in 5-7 minute increments until tender. However, roasting enhances the flavor and caramelization of the squash.

Can I use a different type of cheese?

Absolutely. Cheddar works well for its melt and flavor, but you can use mozzarella, fontina, or a mix of cheeses depending on your preference.

Cheesy Broccoli Cheddar Spaghetti Squash Recipe

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★★★★★

4.8 from 141 reviews

This Cheesy Broccoli Cheddar Spaghetti Squash recipe is a comforting and nutritious dish featuring roasted spaghetti squash strands smothered in a rich cheddar cheese sauce, combined with tender steamed broccoli florets. Finished under the broiler for a bubbly, golden top, this meal delivers a perfect blend of creamy, cheesy flavors and fresh vegetables. It’s a delightful low-carb alternative to traditional pasta dishes, ideal for a cozy weeknight dinner or a satisfying vegetarian meal.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Squash and Vegetables

1 medium spaghetti squash (about 2 1/2 lb.)
1 tbsp neutral oil (such as canola or vegetable oil)
6 oz broccoli, cut into 1″ florets (about 1 1/4 cups)
1 3/4 tsp kosher salt, divided
1 tbsp plus 1/4 cup water, divided

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 cheese, shredded, divided (about 1 cup)

Instructions

Preheat and Prepare Squash: Arrange a rack in the center of the oven and preheat to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scrape out the seeds. Rub the inside of each squash half with the neutral oil and season with 1 teaspoon of kosher salt. Place the squash cut side down on a baking sheet.
Roast Squash: Roast the squash for 35 to 45 minutes until it is tender and browned. Remove from the oven and allow it to cool slightly to handle.
Steam Broccoli: While the squash roasts, place broccoli florets in a medium heatproof bowl. Sprinkle with 1/4 teaspoon kosher 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 the broccoli is bright green and fork-tender, approximately 30 seconds to 1 minute longer. Let the broccoli cool slightly after microwaving.
Make Cheese Sauce Base: Heat a large skillet over medium heat and melt the unsalted butter. Add the finely chopped onion and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onion becomes tender and sweet, about 7 to 8 minutes. Add the minced garlic and cook for about 1 minute until fragrant.
Create Roux and Sauce: Sprinkle the flour over the cooked onions and garlic, stirring continuously until a bubbling paste forms on the bottom of the skillet, about 1 minute. Slowly whisk in the whole milk and the remaining 1/4 cup water. Increase the heat to medium-high, bring the mixture to a simmer, and cook, stirring occasionally, until the sauce thickens, about 1 to 2 minutes. Remove the skillet from the heat and fold in 3 ounces of shredded cheddar cheese until melted and smooth. Adjust seasoning with salt if needed.
Prepare Spaghetti Squash Strands: Using two forks, carefully shred the roasted spaghetti squash strands from the shells. Measure out 3 cups of the strands and add them to the skillet with the cheese sauce. Reserve any remaining squash for another use. Add the steamed broccoli florets to the skillet and gently toss to coat everything evenly with the cheesy sauce.
Stuff and Top Squash: Return the cheesy spaghetti squash and broccoli mixture back into the original squash shells. Sprinkle the remaining 1 ounce of shredded cheddar cheese evenly over the top.
Broil to Finish: Set the oven broiler on high and place the stuffed squash halves under the broiler. Watch closely and broil for 1 to 2 minutes until the cheese on top is melted, bubbly, and lightly blistered. Remove from the oven and serve warm.

Notes

For a lower-fat version, use a reduced-fat cheese and milk.
You can substitute other vegetables like cauliflower or kale if desired.
Microwaving broccoli is a quick steaming alternative to stovetop steaming and helps retain color and nutrients.
Leftover cheesy spaghetti squash can be stored in an airtight container in the refrigerator for up to 3 days.
Adjust the salt in the cheese sauce according to the saltiness of your cheddar cheese.

Keywords: spaghetti squash, broccoli cheddar, cheesy spaghetti squash, roasted spaghetti squash, vegetable casserole, vegetarian dinner, low carb pasta alternative