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Cheesy Broccoli Cheddar Spaghetti Squash Recipe

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★★★★★

4.5 from 66 reviews

This Cheesy Broccoli Cheddar Spaghetti Squash is a delightful low-carb and flavorful dish that combines tender roasted spaghetti squash strands with a creamy cheddar sauce and bright green broccoli florets. Roasted and broiled to perfection, this recipe offers a comforting, cheesy meal with a delightful blend of textures and nutritious ingredients.

Ingredients

Scale

Squash and Broccoli

  • 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

Sauce and Cheese

  • 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

  1. Prepare and roast squash: Arrange a rack in the center of the oven and preheat to 400°F. Cut the spaghetti squash in half lengthwise, scrape out the seeds, then rub the inside with neutral oil and season with 1 teaspoon kosher salt. Place the halves cut-side down on a baking sheet and roast for 35 to 45 minutes until tender and browned. Let cool slightly.
  2. Steam broccoli: In a medium heatproof bowl, toss broccoli with 1/4 teaspoon salt and 1 tablespoon water. Cover and microwave for 1 minute, stir, then microwave in 30-second increments until broccoli is bright green and fork-tender, about 30 seconds to 1 minute more. Uncover and let cool slightly.
  3. Make cheddar sauce base: Heat a large skillet over medium heat and melt butter. Add chopped onion and season with 1/2 teaspoon salt. Cook, stirring occasionally, for 7 to 8 minutes until the onion is tender and sweet. Add minced garlic and cook for about 1 minute until fragrant.
  4. Form roux and thicken sauce: Stir in flour and cook for about 1 minute until a bubbling paste forms. Gradually whisk in whole milk and remaining 1/4 cup water. Bring to a simmer over medium-high heat and cook, stirring occasionally, for 1 to 2 minutes until thickened.
  5. Add cheese to sauce: Remove skillet from heat and fold in 3 ounces of shredded cheddar cheese until smooth. Taste and season with additional salt if needed.
  6. Combine squash and broccoli with sauce: Use two forks to shred the spaghetti squash strands from the shell. Measure out 3 cups of strands and add them to the skillet with the sauce. Add the steamed broccoli florets and toss gently to coat evenly.
  7. Fill squash shells and top: Spoon the cheesy squash and broccoli mixture back into the reserved squash shells. Sprinkle the remaining 1 ounce of shredded cheddar cheese evenly over the top.
  8. Broil to finish: Set the oven broiler to high. Place the filled squash shells under the broiler and cook for 1 to 2 minutes, watching closely, until the cheese is melted, bubbly, and blistered. Serve warm.

Notes

  • You can prepare spaghetti squash a day ahead and refrigerate; rewarm before assembling.
  • Use sharp cheddar for a more pronounced cheesy flavor.
  • Microwaving broccoli helps retain its vibrant color and nutrients better than boiling.
  • Adjust salt according to personal preference, keeping in mind cheese adds saltiness.
  • Leftover cheesy broccoli spaghetti squash is great for meal prep and reheats well in the oven or microwave.

Keywords: spaghetti squash, broccoli, cheddar cheese, cheesy, healthy dinner, vegetarian, low carb, roasted squash, dinner recipe

Find it online: https://kitchenbyclara.com/cheesy-broccoli-cheddar-spaghetti-squash-recipe/