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Cheesy Broccoli Cheddar Spaghetti Squash

A comforting yet light dish with gooey cheddar, crisp broccoli, and spaghetti squash, perfect for satisfying mac and cheese cravings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium to large spaghetti squash
  • 2 cups fresh broccoli florets, chopped small
  • 1.5 cups shredded cheddar cheese sharp cheddar recommended
  • 1/3 cup milk regular or unsweetened almond milk works
  • 2 cloves garlic, minced
  • 1-2 tablespoons olive oil
  • Salt and pepper to taste go wild or light, your choice
  • optional handful panko breadcrumbs for additional crunch

Method
 

Roast the Spaghetti Squash
  1. Preheat the oven to 400°F.
  2. Slice the spaghetti squash in half and scoop out the seeds.
  3. Drizzle the insides with olive oil and sprinkle with salt and pepper.
  4. Place the halves cut-side down on a baking sheet and bake for 35-40 minutes.
  5. Once cooked, let cool slightly, then scrape the insides with a fork to form strands.
Combine and Bake
  1. In a mixing bowl, combine the spaghetti squash strands, chopped broccoli, cheddar cheese, milk, minced garlic, salt, and pepper.
  2. Transfer the mixture back into the spaghetti squash halves. Top with panko breadcrumbs, if using.
  3. Bake for an additional 10-15 minutes until heated through and cheese is melted.

Notes

This recipe is gluten-free as it uses spaghetti squash instead of pasta. You can substitute other cheeses or add cooked chicken for more protein. For a vegan version, use dairy-free cheese and non-dairy milk.