Cheesy Broccoli Spaghetti Squash (Printable Version)
# What You'll Need:
→ Vegetables
01 -
1 medium spaghetti squash (approx. 1.1 kg)
02 -
170 g broccoli florets (cut into 2.5 cm pieces)
03 -
1/2 yellow onion, finely chopped
04 -
3 garlic cloves, minced
→ Dairy
05 -
90 g sharp cheddar cheese, shredded, divided
06 -
45 g unsalted butter
07 -
120 ml whole milk
→ Pantry
08 -
15 ml neutral oil (e.g., vegetable or canola oil)
09 -
10 g all-purpose flour
10 -
1 3/4 tsp kosher salt, divided
11 -
60 ml water, divided
# Step-by-Step Directions:
01 -
Position an oven rack in the center and preheat to 200°C. Cut the spaghetti squash lengthwise in half using a sturdy chef's knife. Remove the seeds and rub the cut surfaces with oil and 1 tsp salt. Place the halves cut-side down on a baking sheet.
02 -
Roast the squash for 35 to 45 minutes until tender and browned on the bottom. Allow to cool slightly before handling.
03 -
Season broccoli florets with 1/4 tsp salt and place in a microwave-safe bowl with 15 ml water at the bottom. Cover and microwave for 1 minute. Stir and microwave in 30-second increments until broccoli is bright green and fork-tender, approximately 1 to 2 minutes total. Let cool slightly.
04 -
In a large skillet over medium heat, melt butter. Add onion and 1/2 tsp salt, cooking until onion is tender and sweet, about 7 to 8 minutes. Stir in garlic and cook for 1 minute until fragrant. Sprinkle flour over the mixture and cook, stirring frequently, until a bubbling paste forms on the skillet bottom, approximately 1 minute.
05 -
Gradually whisk in milk and remaining 60 ml water. Bring to a simmer over medium-high heat, stirring occasionally until the sauce thickens, about 1 to 2 minutes. Remove from heat and fold in 85 g shredded cheddar until smooth. Adjust seasoning with salt as needed.
06 -
Use two forks to shred the spaghetti squash strands from the shell. Measure out 3 cups (approx. 450 g) and transfer to the skillet. Add the cooked broccoli and toss to coat thoroughly in the cheese sauce.
07 -
Return the cheesy squash mixture to the squash shells. Sprinkle the remaining 25 g cheddar on top evenly.
08 -
Set the oven broiler on high. Broil the filled squash shells for 1 to 2 minutes, watching closely, until the cheese is melted, bubbly, and blistered on the surface.
# Helpful Notes:
01 -
For easier cutting of the spaghetti squash, start slicing at the midpoint rather than the ends to stabilize the squash.
02 -
If the cheese sauce appears too thick to combine easily with the squash, loosen with an extra tablespoon of water.
03 -
Leftovers keep for up to 3 days refrigerated in an airtight container; remove squash from shell for storage and reheat covered in a microwave.