Broccoli Cheddar Spaghetti Squash
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Course
Main Course
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Cuisine
American
Broccoli Cheddar Spaghetti Squash
Description
The recipe starts by roasting spaghetti squash cut-side down to soften the flesh while preserving moisture. Meanwhile, a skillet cooks diced onion and garlic gently before adding broccoli florets to soften them slightly. Milk is added to warm through and create a base for melting the white cheddar cheese, resulting in a creamy broccoli cheddar mixture.
After the initial roast, the squash halves are flipped, and some of their flesh is scraped to create a cavity for the broccoli cheddar mixture. The seasoned squash is then topped with shredded cheese and a sprinkling of panko breadcrumbs, which add a crisp texture. The final bake melts the cheese fully and browns the breadcrumbs for contrast.
This broccoli cheddar stuffed spaghetti squash functions well as a vegetarian entrée or vegetable-packed side dish. It pairs nicely with simple grilled proteins or can be enjoyed on its own for a warm, comforting meal with layers of soft, creamy, and crispy textures.
Ingredients
- 2 spaghetti squash cut in half with seeds scraped out
- salt
- black pepper
- 1 tablespoon olive oil
- 1 onion diced, or shallot
- 2 garlic minced, cloves
- 3 cups broccoli florets
- 1 cup milk
- 2 cups White Cheddar Cheese grated
- ¼ cup panko breadcrumbs seasoned
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick spray.
- Slice the spaghetti squash in half lengthwise and scrape out the seeds. Brush the cut sides with olive oil. Place the squash cut-side down on a baking sheet. Roast for 25 minutes.
- While the squash is roasting, heat the olive oil in a skillet over medium-low heat. Add the shallots and garlic and cook for 2 minutes. Stir in the broccoli florets and cook, stirring often, for 6 to 8 minutes, until they are slightly softened. Stir in the milk and cook for 1 to 2 minutes, until it is warmed through. Stir in 1 cup of the cheddar and turn off the heat. Stir until the cheddar melts.
- Remove squash from the oven and flip them over. Use a fork to scrape some of the squash. Season the squash with salt and pepper. Evenly distribute the broccoli cheddar mix in each squash bowl. Sprinkle the remaining cheddar on top. Sprinkle on the breadcrumbs.
- Return the sheet to the oven and bake 10 to 15 minutes, until the cheese is golden and bubbly.
User Reviews
Overall Rating
5
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