Imagine digging into a dish that’s creamy, cheesy, and packed with nutrients—all while being guilt-free. Cheesy broccoli spaghetti squash is the ultimate comfort food with a healthy twist. It combines the creamy, cheesy flavors you love with the wholesome goodness of spaghetti squash and fresh broccoli. Whether you’re trying to cut carbs, sneak more vegetables into your meals, or just looking for a tasty new dinner idea, this recipe is for you.
In this guide, you’ll learn how to roast spaghetti squash to perfection, whip up a creamy broccoli cheese sauce, and turn everything into a deliciously satisfying meal. Let’s get started!
Why You’ll Love Cheesy Broccoli Spaghetti Squash
- Healthy and comforting: It’s creamy and cheesy like your favorite pasta dishes but lighter and packed with veggies.
- Perfect for meal prep: Roast your squash ahead of time and enjoy a quick, reheatable dinner.
- Customizable: Add your favorite proteins, spices, or extra veggies for a dish that’s uniquely yours.
- Kid-approved: Even picky eaters will love this cheesy, flavorful dish.
Ingredients You’ll Need
Here’s a breakdown of everything you’ll need to make cheesy broccoli spaghetti squash:
| Category | Ingredient | Amount |
| Spaghetti Squash | Medium spaghetti squash | 3 lbs (1 medium squash) |
| Olive oil or avocado oil | ½ tsp | |
| Salt and pepper | To taste | |
| Cheesy Sauce | Fresh broccoli (chopped) | 2 cups |
| Garlic (minced) | 2–3 cloves | |
| Heavy cream | ½ cup | |
| Cream cheese (optional) | 1 tbsp | |
| Garlic powder | ¼ tsp | |
| Parmesan cheese (grated) | ½ cup | |
| Cheddar cheese (grated) | ¼ cup + extra for topping |
How to Make Cheesy Broccoli Spaghetti Squash
1. Preheat Your Oven
- Preheat your oven to 400°F (200°C).
- Prepare a rimmed baking sheet or dish to roast your spaghetti squash.
2. Prepare the Spaghetti Squash
Microwave for Easier Cutting
- If your squash is hard to cut, microwave it for 3–5 minutes after piercing it with a knife a few times. This softens the exterior and makes slicing safer and easier.
Cut and Clean
- Trim the ends of the squash for stability, then cut it in half lengthwise with a sharp chef’s knife.
- Scoop out the seeds using a spoon and discard or save them for roasting.
Season the Squash
- Rub the cut sides of the squash with ½ tsp olive oil, then sprinkle with salt and pepper.
3. Roast the Squash
- Place the squash halves cut-side down on the prepared baking sheet.
- Roast for 35–40 minutes, or until the squash is tender and easily pierced with a fork.
- Check for doneness around 30 minutes to prevent overcooking, which can make the squash soggy.
4. Fluff the Spaghetti Squash
- Remove the squash from the oven and carefully flip the halves over.
- Use a fork to scrape the flesh into strands, creating “spaghetti.” Keep the strands inside the squash boats if you plan to serve them that way.
5. Make the Cheesy Broccoli Sauce
Prepare the Veggies
- Chop 2 cups of broccoli into very small pieces.
- Mince 2–3 garlic cloves or use jarred minced garlic.
Cook the Broccoli and Garlic
- Heat a drizzle of oil in a skillet or pot over medium heat.
- Sauté the broccoli and garlic until the broccoli turns bright green and tender, about 3–5 minutes.
Add the Cream and Cheese
- Pour in ½ cup heavy cream and add 1 tablespoon cream cheese (if using). Stir until the cream begins to bubble.
- Remove from heat and whisk in ½ cup Parmesan cheese, ¼ cup cheddar cheese, and ¼ tsp garlic powder.
- Season with salt, pepper, and optional red pepper flakes for a hint of spice.
6. Combine the Squash and Sauce
- Pour the broccoli cheese sauce into each fluffed spaghetti squash half, stirring gently to coat the strands.
- For an extra cheesy finish, sprinkle additional grated cheddar cheese on top.
7. Bake Until Perfect
- Place the filled squash boats back into the warm oven for a few minutes, just until the cheese on top melts.
8. Serve and Enjoy
- Serve your cheesy broccoli spaghetti squash straight from the squash boats or transfer the mixture to plates or bowls.
- Pair with a fresh side salad or some crusty bread for a complete meal.
Tips for Perfect Cheesy Broccoli Spaghetti Squash
- Don’t overcook the squash: Check it early to avoid soggy strands.
- Use fresh broccoli: Fresh broccoli provides better texture and flavor compared to frozen.
- Optional mix-ins: Add cooked chicken, bacon crumbles, or diced ham for a protein boost.
- Make it spicy: Sprinkle crushed red pepper flakes into the sauce for a kick.
- Meal prep tip: Roast the squash ahead of time and store it in the fridge for up to 3–4 days.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (based on 4 servings):
| Nutrient | Amount Per Serving |
| Calories | ~290 |
| Protein | ~10g |
| Carbohydrates | ~20g |
| Fat | ~20g |
| Fiber | ~4g |
| Sodium | ~300mg |
Creative Variations
1. Add Protein
- Stir in cooked shredded chicken, turkey, or shrimp for a heartier dish.
2. Vegetarian Casserole
- Instead of serving in squash boats, layer the squash and sauce in a baking dish, top with extra cheese, and bake until bubbly.
3. Vegan Option
- Swap the cream and cheeses for dairy-free alternatives, like coconut cream and vegan Parmesan.
4. Mediterranean Style
- Add sun-dried tomatoes, olives, and a sprinkle of feta cheese for a Mediterranean twist.
5. Southwest Spin
- Incorporate black beans, corn, and a sprinkle of taco seasoning for a Tex-Mex flair.
Frequently Asked Questions (FAQs)
1. Can I use frozen broccoli?
Yes, but thaw and drain it thoroughly to prevent excess water from thinning the sauce.
2. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
3. Can I make this dish ahead of time?
Absolutely! Roast the squash and prepare the sauce separately. Combine and reheat before serving.
4. What other cheeses can I use?
Gruyère, mozzarella, or Gouda would work well as substitutes for Parmesan and cheddar.
5. Can I freeze spaghetti squash?
Yes, you can freeze cooked squash strands, but the texture may become slightly mushy when reheated.
6. Is spaghetti squash keto-friendly?
Yes, spaghetti squash is low in carbs, making it a great option for keto or low-carb diets.
Final Thoughts: A Dish That Combines Comfort and Health
Cheesy broccoli spaghetti squash is the perfect dish when you’re craving something creamy and indulgent without sacrificing your health goals. It’s rich, flavorful, and versatile enough to suit any occasion—from weeknight dinners to potluck parties.
So, what are you waiting for? Grab a squash, preheat your oven, and create this crowd-pleasing, veggie-packed dish today!
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Cheesy Broccoli Spaghetti Squash: A Comforting, Healthy Dinner
- Total Time: 50 minutes
- Yield: 4 servings
Description
Cheesy broccoli spaghetti squash is a comforting, creamy, and nutrient-packed dinner that’s perfect for any night of the week. This low-carb dish combines roasted spaghetti squash, a velvety broccoli cheese sauce, and a satisfying cheesy topping. Whether you’re eating lighter or indulging in comfort food, this recipe strikes the perfect balance.
Ingredients
For the Spaghetti Squash:
- 1 medium spaghetti squash (~3 lbs)
- ½ teaspoon olive oil (or avocado oil)
- Salt and pepper to taste
For the Cheesy Sauce:
- 2 cups fresh broccoli, chopped into small pieces
- 2–3 cloves garlic, minced
- ½ cup heavy cream
- 1 tablespoon cream cheese (optional, for extra creaminess)
- ¼ teaspoon garlic powder
- ½ cup grated Parmesan cheese
- ¼ cup shredded cheddar cheese (plus extra for topping)
- Salt and pepper to taste
- Optional: Red pepper flakes for heat
Instructions
. Preheat the Oven:
- Preheat your oven to 400°F (200°C) and prepare a rimmed baking sheet or dish.
2. Prepare the Spaghetti Squash:
- Microwave for Easier Cutting: Pierce the squash a few times with a knife and microwave for 3–5 minutes to soften the skin.
- Cut and Clean: Trim the ends of the squash for stability, then slice it in half lengthwise. Scoop out the seeds and discard or save them for roasting.
- Season the Squash: Rub the cut sides with ½ teaspoon olive oil, and sprinkle with salt and pepper.
3. Roast the Squash:
- Place the squash halves cut-side down on the baking sheet.
- Roast for 35–40 minutes, checking for doneness after 30 minutes. The squash is ready when the flesh is tender and can be easily fluffed into strands with a fork.
4. Fluff the Squash:
- Remove the squash from the oven and carefully flip the halves over. Use a fork to scrape the flesh into spaghetti-like strands, leaving them inside the squash shells if serving as boats.
5. Make the Cheesy Broccoli Sauce:
- Sauté the Veggies: Heat a drizzle of oil in a skillet over medium heat. Add the chopped broccoli and minced garlic. Cook for 3–5 minutes until the broccoli is bright green and tender.
- Add the Cream and Cheese: Pour in the heavy cream and stir in the cream cheese (if using). Let the mixture bubble gently. Remove from heat and whisk in Parmesan cheese, cheddar cheese, and garlic powder. Season with salt, pepper, and optional red pepper flakes.
6. Combine the Squash and Sauce:
- Spoon the broccoli cheese sauce into the fluffed squash halves, stirring gently to coat all the strands.
- Sprinkle additional cheddar cheese on top for a melty finish.
7. Bake Until Perfect:
- Place the filled squash halves back into the oven for 5–7 minutes, or until the cheese on top is melted and bubbly.
8. Serve and Enjoy:
- Serve directly from the squash boats or transfer the mixture to plates. Pair with a crisp salad or crusty bread for a complete meal.
Notes
- Make Ahead: Roast the squash and prepare the sauce in advance. Combine and reheat before serving.
- Optional Add-Ins: Add cooked chicken, bacon crumbles, or sautéed mushrooms for more variety.
- Consistency: Adjust the sauce’s thickness by adding more cream or cheese, depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: American
