Cheesy Broccoli Cheddar Spaghetti Squash Recipe
Introduction
Cheesy Broccoli Cheddar Spaghetti Squash is a comforting, healthy twist on traditional mac and cheese. Roasted spaghetti squash strands are coated in a creamy cheddar sauce and combined with tender broccoli for a delicious, veggie-packed meal.
Ingredients
- 1 medium spaghetti squash (about 2 1/2 lb.)
- 1 tbsp. neutral oil
- 1 3/4 tsp. (or more) 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.
- Step 3: While the squash roasts, 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 the broccoli, then continue microwaving in 30-second bursts until 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 the onion is tender and sweet, about 7 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.
- Step 5: Stir in the flour and cook, stirring constantly, until a bubbling paste forms on the skillet bottom, about 1 minute. Slowly whisk in the milk and 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.
- Step 6: Remove the skillet from heat and fold in 3 ounces of shredded cheddar until smooth. Taste and add salt if needed.
- Step 7: Use two forks to shred the spaghetti squash strands out of their shells. Measure out 3 cups of squash and transfer it to the skillet. Add the steamed broccoli and toss everything to coat evenly in the cheese sauce.
- Step 8: Return the cheesy spaghetti squash mixture to the empty squash shells. Sprinkle the remaining 1 ounce of cheddar evenly on top.
- Step 9: Set your oven to broil and place the filled squash halves under the broiler. Watch closely and broil until the cheese melts and blisters, about 1 to 2 minutes.
Tips & Variations
- For extra flavor, add a pinch of smoked paprika or a sprinkle of red pepper flakes to the cheese sauce.
- Substitute the cheddar with Gruyère or Monterey Jack for a different cheesy twist.
- Use fresh herbs like thyme or chives in the sauce for added brightness.
- To make it vegetarian, use vegetable broth or water instead of milk for a lighter sauce.
Storage
Store any leftover cheesy spaghetti squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or in a skillet over low heat to prevent the cheese sauce from separating. Avoid overcooking when reheating to keep the squash strands tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the spaghetti squash ahead of time?
Yes, you can roast and shred the spaghetti squash a day ahead. Store it in the fridge and assemble the dish just before baking and broiling.
Can I use frozen broccoli instead of fresh?
While fresh broccoli works best for texture, you can use frozen broccoli. Thaw and drain it well before adding to the sauce to avoid excess moisture.
Print
Cheesy Broccoli Cheddar Spaghetti Squash Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Cheesy Broccoli Cheddar Spaghetti Squash is a comforting, low-carb alternative to traditional pasta dishes. Roasted spaghetti squash strands are mixed with tender steamed broccoli and coated in a rich, homemade cheddar cheese sauce. Finished under the broiler for a golden, bubbly top, this dish makes a perfect hearty vegetarian main or side.
Ingredients
Scale
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. plus 1/4 cup water, divided
- 1/4 tsp. kosher salt
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
- 4 oz. cheddar, shredded, divided (about 1 cup)
- 1/2 tsp. kosher salt (plus more as needed)
Instructions
- Prepare and roast the spaghetti 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 with neutral oil and season with 1 teaspoon of kosher salt. Place the squash halves cut side down on a baking sheet and roast until tender and browned, about 35 to 45 minutes. Allow it to cool slightly.
- Steam the broccoli: In a medium heatproof bowl, toss the broccoli florets with 1/4 teaspoon kosher salt. Pour 1 tablespoon of water into the bottom of the bowl, cover it, and microwave for 1 minute. Stir, then continue microwaving in 30-second increments until the broccoli is bright green and fork-tender, approximately 30 seconds to 1 minute more. Remove the cover and let cool slightly.
- Make the cheddar sauce base: Heat a large skillet over medium heat and 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 about 1 more minute until fragrant. Stir in the flour and cook until it forms a bubbling paste on the skillet bottom, about 1 minute.
- Finish the cheese sauce: Gradually whisk in the whole milk and remaining 1/4 cup water. Bring the mixture to a simmer over medium-high heat, stirring occasionally, until thickened, about 1 to 2 minutes. Remove from heat and stir in 3 ounces of shredded cheddar until the sauce is smooth. Taste and adjust seasoning with salt if necessary.
- Combine squash and broccoli with sauce: Using two forks, shred the spaghetti squash strands from the shells. Measure out 3 cups of the strands and add to the skillet with the cheese sauce. Add the steamed broccoli and toss gently to coat everything evenly in the sauce.
- Assemble and broil: Spoon the cheesy spaghetti squash and broccoli mixture back into the reserved spaghetti squash shells. Sprinkle the remaining 1 ounce of shredded cheddar on top. Place under a preheated broiler and broil, watching carefully, until the cheese melts and bubbles, about 1 to 2 minutes. Remove from the oven and serve warm.
Notes
- Microwaving broccoli saves time and retains vibrant color and nutrients.
- Do not discard the remaining spaghetti squash strands—they can be refrigerated and used later in salads, soups, or frittatas.
- Use sharp cheddar for best flavor in the cheese sauce.
- Watch the broiler carefully to avoid burning the cheese topping.
- You can substitute half-and-half for whole milk for a creamier sauce but adjust flour quantity slightly to thicken as needed.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: spaghetti squash, broccoli cheddar, cheesy squash bake, low carb pasta alternative, vegetarian dinner, healthy comfort food
