Cheesy Broccoli Spaghetti Squash
User Reviews
5
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
40 mins
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Total Time
50 mins
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Servings
2 servings
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Calories
579 kcal
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Course
Side Dish, Main Course
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Cuisine
American, Vegetarian
Cheesy Broccoli Spaghetti Squash
Report
Cheesy Broccoli Spaghetti Squash blends roasted spaghetti squash strands with tender broccoli and a creamy cheese sauce made of Parmesan, cheddar, heavy cream, and cream cheese. Roasting the squash softens it into delicate strands that mix well with the rich, garlicky sauce for a low-carb vegetable dish.
Description
Cheesy Broccoli Spaghetti Squash starts with roasting a medium spaghetti squash until tender enough to shred into noodle-like strands. Fresh broccoli and garlic complement the squash by adding mild vegetable flavors and texture. The sauce combines heavy cream, cream cheese, grated Parmesan, and cheddar cheeses seasoned with garlic powder to create a smooth, cheesy coating for the squash and broccoli.
The combination results in a distinct dish with spaghetti squash's natural sweetness, the richness of the creamy cheese sauce, and the small pops of tender broccoli pieces. It offers a vegetable-forward alternative to traditional pasta dishes by utilizing the roasted squash strands.
This recipe is versatile to serve as a vegetarian main course or side dish, and the creamy cheese topping can be adjusted depending on taste and preference. The method includes suggested techniques for softening the squash before roasting to ease cutting.
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Ingredients
- 3 lb spaghetti squash (one medium squash)
- ½ tsp olive oil or avocado oil
- salt to taste
- black pepper to taste
- 2 cups broccoli chopped, fresh
- 2-3 cloves garlic
- ½ cup heavy cream
- 1 TBSP cream cheese (optional but delish!)
- ¼ tsp garlic powder
- ½ cup Parmesan Cheese freshly grated
- ¼ cup cheddar cheese medium or sharp) plus extra for topping, freshly grated
Instructions
HOW TO ROAST SPAGHETTI SQUASH
- Preheat oven to 400°F.
- For easy cutting, you can microwave the spaghetti squash to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn’t burst) and cook for for 3-5 minutes. The knife slides through the edges and center much easier this way! Smaller squash will need about 3 minutes while larger ones will be good to go at 4-5 min.
- For extra stability while cutting, cut the ends off of the squash first (just a little trim on each side) to create a flat surface to slice through. Then cut the squash in half lengthwise with a sharp chef's knife.
- Scoop out the seeds. Rub the cut side of the squash with oil and season with salt and pepper.
- Place on rimmed baking dish or sheet, cut side down and roast for about 35-40 minutes, or until tender and easily pierced with a fork. Once it's ready, the exterior will be visibly softened with a tender interior and squash strands that easily fluff with a fork. Overcooking will result in soggy squash so be sure to start checking your squash at 30 minutes or earlier if it's smaller than 3 pounds.
- After removing squash from oven, carefully flip each side over and use a fork to fluff and separate the squash into strands.
WHILE THE SQUASH COOKS, MAKE THE SAUCE
- Chop broccoli into very small pieces. Peel and mince garlic. If using minced jarred garlic adjust amount used to taste.
- In a medium pot or skillet, bring a drizzle of oil to medium-high heat and sauté broccoli and garlic until broccoli is bright green and tender.
- Add heavy cream and cream cheese (totally optional but totally tasty) and mix well.
- Once cream is bubbling, remove from heat and whisk in parmesan cheese. Season (to taste) with garlic powder, salt, and pepper. Optional crushed red pepper can be added for a kiss of spice/flavor.
- Pour broccoli cheese sauce over each fluffed and separated squash boat, stir to mix, and top with extra cheese if desired. If topping with extra cheese place in the still warm oven for a few minutes to melt the cheese. Serve and enjoy!
MEAL PREP OPTION
- Spaghetti squash can be roasted and stored in the fridge for 3-4 days if you’d like to meal prep and plan ahead for a speedier dinner.
- No need to serve it in the squash boat if you're prepping ahead, simply serve this recipe up casserole-style in a baking dish.
Notes
- Microwaving the spaghetti squash briefly before roasting softens it for easier cutting.
- Adjust seasoning with salt and pepper to taste after roasting and mixing.
- This recipe yields about four side servings or fewer if served as a main vegetarian dish.
- Freshly grated cheeses contribute better melting and texture than pre-shredded varieties.
Nutrition Information
Show Details
Calories
579kcal
(29%)
Carbohydrates
44g
(15%)
Protein
20g
(40%)
Fat
39g
(60%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.01g
(1%)
Cholesterol
106mg
(35%)
Sodium
645mg
(27%)
Potassium
926mg
(20%)
Fiber
10g
(40%)
Sugar
17g
(34%)
Vitamin A
2456IU
(49%)
Vitamin C
93mg
(103%)
Calcium
602mg
(60%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Calories | 579kcal | 29% |
| Carbohydrates | 44g | 15% |
| Protein | 20g | 40% |
| Fat | 39g | 60% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 106mg | 35% |
| Sodium | 645mg | 27% |
| Potassium | 926mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 17g | 34% |
| Vitamin A | 2456IU | 49% |
| Vitamin C | 93mg | 103% |
| Calcium | 602mg | 60% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
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