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
