Cheesy Broccoli Spaghetti Squash Bake: Weeknight Winner (Print Version)
Cheesy Broccoli Spaghetti Squash recipe for a warm, comforting meal. Easy to make, packed with flavor, and perfect for busy weeknights.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 75 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Spaghetti Squash & Veggies
01 -
1 large spaghetti squash
02 -
3 cups broccoli florets
03 -
Olive oil (for roasting)
→ Creamy Cheese Sauce
04 -
3 tbsp unsalted butter
05 -
3 tbsp all-purpose flour
06 -
2 cups whole milk
07 -
2 cups sharp cheddar cheese, shredded
08 -
½ cup Parmesan cheese, grated
→ Flavor Boosters
09 -
1 tsp garlic powder
10 -
½ tsp onion powder
11 -
¼ tsp nutmeg
12 -
Salt & black pepper (to taste)
→ Finishing Touches
13 -
½ cup breadcrumbs (optional)
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Carefully halve the spaghetti squash lengthwise and scoop out the seeds and stringy bits. Brush the cut sides with a little olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. This is where I always forget to poke a few holes, oops! Roast for 30-40 minutes, or until fork-tender. You'll smell that sweet, earthy squash aroma filling your kitchen – that's how you know it's getting good.
02 -
While the squash roasts, get your broccoli ready. You can steam it in a steamer basket over boiling water for about 5-7 minutes, or even microwave it with a splash of water in a covered bowl. We want it tender-crisp, not mushy. I've definitely overcooked broccoli before, and it just turns into sad green bits, so keep an eye on it! It should still have a vibrant green color.
03 -
In a large saucepan, melt the butter over medium heat. Once it's shimmering, sprinkle in the flour and whisk constantly for about 1 minute, creating a roux. It'll smell a little nutty, like toasted flour. This step is crucial for a smooth sauce; don't let it burn! I once walked away for "just a second" and ended up with a lumpy, burnt mess.
04 -
Gradually whisk in the whole milk, a little at a time, making sure each addition is fully incorporated before adding more. Keep whisking until the sauce thickens and coats the back of a spoon. This takes a few minutes, so be patient! You'll feel it thicken, it's a satisfying sensation. Then, stir in the garlic powder, onion powder, nutmeg, salt, and pepper. Oh, the aroma!
05 -
Reduce the heat to low, then slowly stir in the shredded sharp cheddar and grated Parmesan until both cheeses are completely melted and the sauce is smooth and glossy. Taste it now – adjust seasonings if needed. This is the heart of our Cheesy Broccoli Spaghetti Squash! It should be rich and velvety, not clumpy.
06 -
Once the spaghetti squash is roasted, use a fork to gently scrape out the "noodles" into a large bowl. Add the steamed broccoli florets and pour the warm cheese sauce over everything. Stir gently to combine, making sure every strand of Cheesy Broccoli Spaghetti Squash is coated. Transfer the mixture back into the squash shells or into a baking dish. If using, sprinkle with breadcrumbs. Bake for another 15-20 minutes, or until bubbly and golden brown on top. Let it cool for a few minutes before serving, it'll be screaming hot!
# Notes:
01 -
Don't overcrowd the squash halves when roasting; they steam instead of caramelize.
02 -
Make the cheese sauce ahead of time and store it in the fridge for up to 2 days.
03 -
Tried using cauliflower instead of broccoli once; it worked, but broccoli's texture is better here.
04 -
A sprinkle of fresh parsley and a dash of hot sauce really makes the flavors pop.
# Tools You'll Need:
01 -
Large baking sheet
02 -
large saucepan
03 -
whisk
04 -
large bowl
# Nutrition Facts (Per Serving):
Calories: 450
Total Fat: 28g
Total Carbohydrate: 35g
Protein: 25g