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Cheesy Broccoli Spaghetti Squash Recipe

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This Cheesy Broccoli Spaghetti Squash recipe is a delicious, comforting low-carb meal that features roasted spaghetti squash strands topped with a creamy, cheesy broccoli sauce. It’s perfect for a quick weeknight dinner or for meal prepping to enjoy flavorful, nutritious food throughout the week.

Ingredients

Spaghetti Squash

  • 3 lb spaghetti squash (one medium squash)
  • ½ tsp olive oil or avocado oil
  • Salt and pepper, to taste

Sauce

  • 2 cups chopped fresh broccoli
  • 2–3 cloves garlic, minced
  • ½ cup heavy cream
  • 1 tablespoon cream cheese (optional but adds great flavor)
  • ¼ tsp garlic powder
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup freshly grated cheddar cheese (medium or sharp), plus extra for topping

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) to get ready for roasting the spaghetti squash.
  2. Prepare the squash for cutting: Pierce the whole squash several times with a knife to vent it and microwave for 3-5 minutes (3 minutes for smaller, 4-5 minutes for larger squash) to soften slightly, making slicing easier.
  3. Cut and seed the squash: Trim off the ends of the squash to create flat surfaces for stability. Then cut the squash in half lengthwise and scoop out the seeds.
  4. Oil and season the squash: Rub the cut sides with ½ tsp olive or avocado oil and season with salt and pepper to taste.
  5. Roast the squash: Place the squash halves cut side down on a rimmed baking dish or sheet. Roast for 35-40 minutes until tender and easily pierced with a fork. Check at 30 minutes if your squash is smaller to avoid overcooking.
  6. Fluff the squash strands: Remove from the oven and carefully flip each squash half cut side up. Use a fork to fluff and separate the flesh into spaghetti-like strands.
  7. Prepare the broccoli cheese sauce: While the squash roasts, chop broccoli into small pieces and mince garlic cloves.
  8. Sauté broccoli and garlic: Heat a drizzle of oil in a medium pot or skillet over medium-high heat. Add broccoli and garlic, cooking until broccoli is bright green and tender, about 3-5 minutes.
  9. Add cream and cream cheese: Stir in heavy cream and cream cheese, mixing well until cream is bubbling.
  10. Incorporate cheeses and seasonings: Remove from heat and whisk in Parmesan cheese. Season with garlic powder, salt, and pepper to taste. Optionally, add crushed red pepper for some heat.
  11. Combine sauce with squash: Pour the broccoli cheese sauce over the fluffed spaghetti squash strands and gently stir to combine.
  12. Add extra cheese topping (optional): Sprinkle additional cheddar cheese on top. If using extra cheese, place the squash back in the still-warm oven for a few minutes until melted.
  13. Serve: Serve immediately in the squash boats or as preferred. Enjoy your cheesy broccoli spaghetti squash!
  14. Meal prep tip: Roast spaghetti squash ahead and store in the fridge for 3-4 days. When ready, reheat and serve casserole-style in a baking dish for faster meals.

Notes

  • Microwaving the squash before cutting softens it, making slicing easier and safer.
  • Do not overcook the squash to avoid a soggy texture; check at 30 minutes for smaller squashes.
  • Cream cheese is optional but adds richness and creaminess to the sauce.
  • Crushed red pepper can be added for a touch of spice.
  • Leftover roasted spaghetti squash stores well in the fridge for up to 4 days, perfect for meal prepping.
  • You can serve this dish as-is in the squash halves or make it casserole-style in a baking dish.

Find it online: https://lauracooks.com/cheesy-broccoli-spaghetti-squash-recipe/