Cheesy Broccoli Cheddar Spaghetti Squash—that’s the dish I always go for when I want something filling but also not too heavy. Ever get a weird craving for mac and cheese but wish it was, you know, slightly less carb-loaded? Well, this hits all the right notes. I mean, it’s got that gooey cheddar vibe, crisp broccoli bits, and the spaghetti squash magically becomes these strands (like noodles!) but you don’t leave the table feeling tired. Once you try it, I swear you might rethink your weekday dinner staples. 
Ingredients Needed
OK, let’s not overcomplicate this. You’ll just need a handful of easy-to-find groceries (the kind you’ll find at the store even when the shelves look a little sad).
- 1 medium to large spaghetti squash
- 2 cups fresh broccoli florets (chopped small because who wants giant broccoli bites?)
- 1 ½ cups shredded cheddar cheese (sharp cheddar is personal gold to me)
- 1/3 cup milk (regular or unsweetened almond works, if that’s your jam)
- 2 cloves garlic, minced
- Salt and pepper (go wild or light—your call)
- 1-2 tablespoons olive oil
That’s it. Sometimes I add a handful of panko breadcrumbs for crunch, but you do you.
How to Roast Spaghetti Squash
Roasting a spaghetti squash isn’t rocket science, but trust me, it’s worth doing right. First, you slice that bad boy in half (be careful, man, they roll all over the place). Scoop out the seeds—use a spoon, not your fingers, unless you like sticky hands. Drizzle the insides with olive oil and sprinkle a smidge of salt and pepper.
Put the halves cut-side down on a baking sheet. Then bake them at 400°F for about 35-40 minutes. When you poke the skin, it should give a little. That’s how you know it’s done.
Once it’s cool enough to handle, grab a fork and scrape out the insides. It just turns into strings out of nowhere—like some sort of kitchen magic. If you want tips on spaghetti squash prep or fresh sauce ideas, this killer homemade spaghetti sauce is worth a peek: simple and delicious homemade spaghetti sauce with fresh tomatoes.
“I never realized spaghetti squash could be this good. My kids ask for seconds every time, and I don’t feel guilty dishing it up!”—Sarah in Wisconsin
Nutrition Note
If you’re wondering if this is actually better than the super carb-heavy version—yeah, it is. Spaghetti squash is lower in calories and it’s packed with vitamins. Plus you get a little fiber for your day. Broccoli’s the same, adding some crunch and even more vitamins. The cheese lends some richness and of course, protein… but let’s be honest, that’s mostly just for the gooey effect.
For folks keeping gluten out, this is a solid win. No pasta here. You get that feeling of comfort food without the gluten hangover. It’s a sneaky way to put more veggies on your plate, honestly.
Recipe Variations
Wanna get a little adventurous? You can mix it up. Swap cheddar for mozzarella, add a pinch of crushed red pepper, or throw in some chopped cooked chicken if you need more protein. Not feeling broccoli? Cauliflower works in a pinch. Oh! And sometimes I toss in a little cooked bacon for smoky flavor—you didn’t hear that from me.
Make it vegan with dairy-free cheese and non-dairy milk. I’ve played around with it a few times and, shockingly, it still comes out great. Extra garlic doesn’t hurt either, if you ask me.
“This is the only spaghetti squash recipe my husband will eat. The cheese pulls him right in. It’s become our Sunday dinner tradition!”—Lisa in New Jersey
Related Spaghetti Squash Recipes
If this dish made you a spaghetti squash convert, you’ll probably want to try other versions, right? So check out my go-to favorite: the ultra cozy simple and delicious homemade spaghetti sauce with fresh tomatoes. Fresh sauce + squash equals happy faces. Or, those spaghetti squash boats? If you haven’t tried stuffing them, you’re missing out.
I’m always on the lookout for more. Have a favorite? Let me know—I’m open to swapping secrets here!
Serving Suggestions
Let’s get practical. Here’s how I love dishing it up:
- Scoop it directly back into the squash shells. Built-in bowl, right?
- Sprinkle a little extra cheddar on top before the last bake for bonus melt.
- Pair it with a simple green salad and, if you’re feeling wild, a slice of garlic bread.
No need for fanciness. Keep it chill, keep it delicious.
Common Questions
Can I make this ahead?
Yes! Bake everything, let it cool, and then reheat. Somehow it actually tastes better the next day.
What cheese works best?
Sharp cheddar’s my fave for flavor, but mild or even a mix is fine.
How do I store leftovers?
Fridge, covered. I usually eat it up in two days, honestly.
Does the squash really taste like pasta?
Not exactly, but it’s got a nice texture and soaks up cheese sauce like a champ.
Can I freeze it?
You can, but sometimes it gets a bit watery after thawing. I prefer making fresh or just eating leftovers quickly.
Give Cheesy Broccoli Cheddar Spaghetti Squash a Shot
Alright, I’ve dished out all my secrets for making a knockout Cheesy Broccoli Cheddar Spaghetti Squash bake. This is basically comfort food you don’t have to feel bad about. You’ll get all the cheesy, nostalgic goodness and maybe fool yourself into eating more veggies. If you want to get inspired by even more twists, check out the Broccoli Cheddar Stuffed Spaghetti Squash over here (Broccoli Cheddar Stuffed Spaghetti Squash) or peek at the amazing ideas from Cheesy Broccoli Spaghetti Squash – Peas and Crayons (Cheesy Broccoli Spaghetti Squash – Peas and Crayons). So, seriously, try it. You might just make your weekly dinner rotation a little more exciting (and a lot cheesier). 
Cheesy Broccoli Cheddar Spaghetti Squash
Ingredients
Method
- Preheat the oven to 400°F.
- Slice the spaghetti squash in half and scoop out the seeds.
- Drizzle the insides with olive oil and sprinkle with salt and pepper.
- Place the halves cut-side down on a baking sheet and bake for 35-40 minutes.
- Once cooked, let cool slightly, then scrape the insides with a fork to form strands.
- In a mixing bowl, combine the spaghetti squash strands, chopped broccoli, cheddar cheese, milk, minced garlic, salt, and pepper.
- Transfer the mixture back into the spaghetti squash halves. Top with panko breadcrumbs, if using.
- Bake for an additional 10-15 minutes until heated through and cheese is melted.
