Save Pin
This cheesy broccoli cheddar spaghetti squash is the ultimate comfort food. Creamy roasted spaghetti squash mixed with tender broccoli and coated in a rich cheddar sauce is baked until bubbling and golden. It’s a delicious way to enjoy vegetables with the indulgence of melty cheese and the satisfying texture of spaghetti squash strands.
I first made this on a chilly weekend when I wanted something comforting but lighter than traditional mac and cheese. Now it’s a dish I turn to whenever I crave that cozy cheesy feeling with a vegetable boost.
Ingredients
- Medium spaghetti squash: about two and a half pounds this squash roasts beautifully and pulls apart into strands like pasta look for a firm squash with smooth rind
- Neutral oil: such as canola or vegetable oil to help the squash caramelize during roasting
- Kosher salt: for seasoning brings out the natural sweetness of the squash and broccoli
- Fresh broccoli: cut into one inch florets adds a vibrant color and texture contrast pick firm bright green heads
- Unsalted butter: for the roux provides a rich base without adding extra saltiness
- Yellow onion: finely chopped to infuse the sauce with sweetness and depth
- Garlic cloves: minced for aromatic flavor
- All-purpose flour: to thicken the cheese sauce by forming a roux with butter
- Whole milk: makes the sauce creamy and smooth avoid low-fat varieties for best texture
- Sharp cheddar: shredded and divided for maximum cheese flavor and perfect melting
Step-by-Step Instructions
- Slicing the Spaghetti Squash:
- Carefully use a sturdy chef’s knife to cut the squash in half lengthwise from stem to base. Scrape out the seed cavity with a spoon. Rub the insides with oil and a teaspoon of salt for flavor and to encourage browning.
- Roasting the Squash:
- Place squash halves cut side down on a baking sheet and roast in a 400 degree oven until tender and the bottom is browned 35 to 45 minutes. Let cool slightly so you can handle it safely.
- Steaming the Broccoli:
- Place broccoli florets in a heatproof bowl with a quarter teaspoon salt and one tablespoon water. Cover and microwave to steam until bright green and tender about two minutes total. Let cool.
- Making the Cheese Sauce:
- Melt butter in a skillet over medium heat. Add onion and half a teaspoon of salt and cook until onions are soft and sweet about seven to eight minutes. Stir in garlic and cook until fragrant one more minute. Sprinkle flour over and cook stirring until it forms a bubbling paste about one minute. Whisk in milk and an additional quarter cup water slowly. Heat until sauce simmers and thickens around one to two minutes. Remove from heat and stir in three ounces shredded cheddar until smooth. Adjust salt if necessary.
- Combining Squash and Broccoli with Sauce:
- Use two forks to scrape the spaghetti squash strands out and measure about three cups. Transfer to the skillet and add the steamed broccoli. Toss gently to coat everything evenly with the cheese sauce.
- Filling the Squash Shells and Topping:
- Spoon the cheesy broccoli squash mixture back into the empty squash shells. Sprinkle the remaining shredded cheddar over the top.
- Broiling to Finish:
- Turn on the broiler and carefully broil the filled squash halves one to two minutes until the cheese is melted, bubbly, and lightly browned. Watch closely to avoid burning.
Save Pin
I adore the spaghetti squash strand texture which feels like pasta but is lighter and adds subtle sweetness. One year my family ate this dish on Christmas Eve and it became a much-loved tradition because it feels special yet wholesome.
Storage Tips
Place any leftovers in an airtight container without the squash shells for easier storage. Keep refrigerated for up to three days. Reheat gently in the microwave covered to maintain creaminess without drying out.
Ingredient Substitutions
For milk you can use half and half for an even richer sauce or a creamy non-dairy milk but expect some difference in texture. Cheddar can be swapped for any sharp melting cheese like Colby or Monterey Jack. Broccoli can be replaced with cauliflower for a different but equally lovely version.
Serving Suggestions
This dish pairs well with a simple salad dressed with lemon vinaigrette or some roasted cherry tomatoes. It also works as a hearty side to roasted chicken or pork. Perfect for cozy weeknight dinners or a casual weekend treat.
Cultural Context
Spaghetti squash is a popular low-carb alternative to pasta in many American kitchens, prized for its unique texture and versatility. Combining it with cheesy broccoli echoes classic American comfort food flavors but offers a fresh vegetable-packed spin on traditional macaroni and cheese.
Pro Tips
Cut your squash at the middle point not from the ends so it is stable and easier to slice. Do not skip cooking the onions slowly to bring out natural sweetness in the sauce. If sauce feels too thick to mix with squash add a tablespoon of water to loosen and help coating.
Commonly Asked Questions
- → How do you prepare spaghetti squash for cooking?
Cut the squash lengthwise and scoop out the seeds. Rub the cut sides with oil and salt, then roast face down until tender. After cooling, use a fork to shred the flesh into strands.
- → What’s the best way to cook broccoli for this dish?
Season broccoli florets with salt and steam briefly using a microwave or stovetop until bright green and fork-tender to retain a fresh texture.
- → How is the cheese sauce made creamy but not too thick?
The sauce begins with sautéed onions and garlic thickened by a butter-flour roux, then milk is slowly whisked in and simmered before folding in shredded cheddar. Water can be added to loosen the sauce for easier coating.
- → Can this be served straight from the squash shell?
Yes, serving directly from the roasted squash shell adds rustic charm and keeps portions contained. Alternatively, the filling can be plated separately.
- → How should leftovers be stored and reheated?
Remove the filling from the shell and store it in an airtight container in the refrigerator for up to three days. Reheat covered in the microwave until warmed through.