Cheesy Broccoli Spaghetti Squash is a delicious, healthy, and low-carb alternative to pasta that offers the same comfort and satisfaction without the guilt. Combining roasted spaghetti squash with fresh broccoli, garlic, and a creamy cheese sauce, this dish makes for the perfect side or even a stand-alone meal. Packed with nutrients and full of flavor, it’s an ideal option for anyone looking to add more vegetables to their diet while still enjoying a cheesy, indulgent dish. Whether you’re trying to cut carbs or just love veggies, this recipe will quickly become a favorite.
Ingredients:
- 3 lb spaghetti squash (one medium squash)
- ½ tsp olive oil or avocado oil
- Salt and pepper to taste
- 2 cups chopped fresh broccoli
- 2-3 cloves garlic (minced)
- ½ cup heavy cream
- 1 tbsp cream cheese (optional, but delicious)
- ¼ tsp garlic powder
- ½ cup freshly grated parmesan cheese
- ¼ cup freshly grated cheddar cheese (medium or sharp) plus extra for topping
Instructions:
How to Roast Spaghetti Squash:
- Preheat the Oven:
Preheat your oven to 400°F (200°C). - Prepare the Spaghetti Squash:
For easier cutting, pierce the spaghetti squash several times with a knife and microwave it for 3-5 minutes. This softens the squash slightly, making it easier to cut through.- Tip: Smaller squash will need about 3 minutes, while larger squash will benefit from 4-5 minutes.
- Cut the Squash:
To stabilize the squash while cutting, trim off a small portion from each end to create flat surfaces. Cut the squash lengthwise using a sharp chef’s knife. - Scoop and Season:
Scoop out the seeds from the center of the squash. Rub the cut sides of the squash with olive or avocado oil and season with salt and pepper to taste. - Roast the Squash:
Place the squash halves cut side down on a rimmed baking sheet. Roast in the preheated oven for 35-40 minutes, or until the squash is tender and easily pierced with a fork. The exterior should soften, and the interior should yield strands that easily fluff with a fork.- Tip: Begin checking for doneness at the 30-minute mark, especially if your squash is on the smaller side. Overcooking may result in soggy squash.
- Fluff the Squash:
Once the squash is roasted, carefully flip each half over. Use a fork to gently fluff and separate the strands of the squash.
Preparing the Cheesy Broccoli Filling:
- Cook the Broccoli:
While the squash is roasting, lightly steam or blanch the chopped broccoli for 3-4 minutes until tender but still vibrant green. Drain and set aside. - Make the Cheese Sauce:
In a medium saucepan, sauté the minced garlic over medium heat until fragrant (about 30 seconds to 1 minute). Add the heavy cream and bring it to a simmer. - Add the Cream Cheese (Optional):
Stir in 1 tbsp of cream cheese (optional) and garlic powder, whisking until smooth and fully combined. The cream cheese will add extra creaminess to the sauce. - Melt the Cheeses:
Slowly add the grated parmesan and cheddar cheese to the sauce, stirring until melted and smooth. If the sauce becomes too thick, you can add a splash of milk or more cream to adjust the consistency. - Combine:
Stir the cooked broccoli into the cheese sauce, ensuring the broccoli is fully coated.
Assembling the Dish:
- Mix the Squash and Cheese Sauce:
Gently mix the fluffed spaghetti squash strands with the cheesy broccoli mixture. Make sure everything is evenly coated. - Top with Extra Cheese:
If desired, sprinkle additional cheddar cheese on top and place the dish back in the oven for a few minutes until the cheese is melted and bubbly. - Serve:
Serve your cheesy broccoli spaghetti squash hot, garnished with fresh parsley or more parmesan, if desired.
Cooking Tips:
- Microwave Hack: Microwaving the squash before cutting is a great trick to make it easier to handle. Be careful when removing it from the microwave, as it will be hot.
- Cheese Selection: Feel free to experiment with the types of cheese used in the sauce. Gruyère, mozzarella, or gouda would make excellent additions for extra flavor.
- Don’t Overcook the Squash: Over-roasted squash can become mushy. Start checking your squash early to ensure it retains its noodle-like texture.
- Make it Creamier: If you like a richer sauce, adding more cream or cream cheese can make the dish extra indulgent.
Nutritional Benefits:
Spaghetti squash is a fantastic low-carb alternative to pasta and is high in vitamins A, C, and B6, as well as fiber. Broccoli adds additional nutrients like vitamin K, vitamin C, and folate. The use of cheeses and cream adds a source of calcium and healthy fats, though these should be consumed in moderation for those watching their calorie intake.
Why You’ll Love This Recipe:
- Low-Carb and Guilt-Free: This recipe is perfect for those on a low-carb diet, as it provides all the cheesy, comforting flavors of pasta dishes without the carbs.
- Nutrient-Packed: You’ll love how this dish incorporates vegetables like squash and broccoli, making it not only delicious but also nutritious.
- Versatile: You can customize the level of cheesiness, spice, or even add protein such as grilled chicken or bacon for a heartier meal.
- Kid-Friendly: The cheesy sauce makes this dish a hit with kids, and it’s a sneaky way to get more veggies into their diet.
Dietary Information:
- Low-Carb: Spaghetti squash is a great low-carb alternative to traditional pasta.
- Gluten-Free: This recipe is naturally gluten-free, so it’s perfect for those with gluten sensitivities or celiac disease.
- Keto-Friendly: With heavy cream, cheese, and minimal carbs, this recipe works well for those following a ketogenic diet.
- Vegetarian: This dish is vegetarian as is but can be easily adapted with the addition of your favorite proteins.
Why This Recipe Works:
The key to the success of this dish lies in the balance of textures and flavors. The roasted spaghetti squash provides a tender, slightly sweet base, while the creamy, cheesy sauce adds richness and depth. The broccoli offers a fresh, crunchy contrast, and the combination of parmesan and cheddar ensures a savory, indulgent taste that feels comforting without being too heavy. It’s a satisfying, nutritious meal that’s incredibly easy to make.
Conclusion:
Cheesy Broccoli Spaghetti Squash is a delicious, satisfying dish that perfectly combines healthy vegetables with indulgent cheese for a comforting meal. This recipe is easy to make, customizable, and ideal for anyone looking for a low-carb, gluten-free, or keto-friendly alternative to traditional pasta dishes. Serve it as a main course or a side dish, and enjoy the nutritious goodness of squash and broccoli wrapped in a creamy, cheesy sauce that will leave you craving more!
Cheesy Broccoli Spaghetti Squash
- Total Time: 50mins
Description
Cheesy Broccoli Spaghetti Squash is a delicious, healthy, and low-carb alternative to pasta that offers the same comfort and satisfaction without the guilt. Combining roasted spaghetti squash with fresh broccoli, garlic, and a creamy cheese sauce, this dish makes for the perfect side or even a stand-alone meal. Packed with nutrients and full of flavor, it’s an ideal option for anyone looking to add more vegetables to their diet while still enjoying a cheesy, indulgent dish. Whether you’re trying to cut carbs or just love veggies, this recipe will quickly become a favorite.
Ingredients
- 3 lb spaghetti squash (one medium squash)
- 1/2 tsp olive oil or avocado oil
- Salt and pepper to taste
- 2 cups chopped fresh broccoli
- 2–3 cloves garlic (minced)
- 1/2 cup heavy cream
- 1 tbsp cream cheese (optional, but delicious)
- 1/4 tsp garlic powder
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup freshly grated cheddar cheese (medium or sharp) plus extra for topping
Instructions
How to Roast Spaghetti Squash:
- Preheat the Oven:
Preheat your oven to 400°F (200°C). - Prepare the Spaghetti Squash:
For easier cutting, pierce the spaghetti squash several times with a knife and microwave it for 3-5 minutes. This softens the squash slightly, making it easier to cut through.- Tip: Smaller squash will need about 3 minutes, while larger squash will benefit from 4-5 minutes.
- Cut the Squash:
To stabilize the squash while cutting, trim off a small portion from each end to create flat surfaces. Cut the squash lengthwise using a sharp chef’s knife. - Scoop and Season:
Scoop out the seeds from the center of the squash. Rub the cut sides of the squash with olive or avocado oil and season with salt and pepper to taste. - Roast the Squash:
Place the squash halves cut side down on a rimmed baking sheet. Roast in the preheated oven for 35-40 minutes, or until the squash is tender and easily pierced with a fork. The exterior should soften, and the interior should yield strands that easily fluff with a fork.- Tip: Begin checking for doneness at the 30-minute mark, especially if your squash is on the smaller side. Overcooking may result in soggy squash.
- Fluff the Squash:
Once the squash is roasted, carefully flip each half over. Use a fork to gently fluff and separate the strands of the squash.
Preparing the Cheesy Broccoli Filling:
- Cook the Broccoli:
While the squash is roasting, lightly steam or blanch the chopped broccoli for 3-4 minutes until tender but still vibrant green. Drain and set aside. - Make the Cheese Sauce:
In a medium saucepan, sauté the minced garlic over medium heat until fragrant (about 30 seconds to 1 minute). Add the heavy cream and bring it to a simmer. - Add the Cream Cheese (Optional):
Stir in 1 tbsp of cream cheese (optional) and garlic powder, whisking until smooth and fully combined. The cream cheese will add extra creaminess to the sauce. - Melt the Cheeses:
Slowly add the grated parmesan and cheddar cheese to the sauce, stirring until melted and smooth. If the sauce becomes too thick, you can add a splash of milk or more cream to adjust the consistency. - Combine:
Stir the cooked broccoli into the cheese sauce, ensuring the broccoli is fully coated.
Assembling the Dish:
- Mix the Squash and Cheese Sauce:
Gently mix the fluffed spaghetti squash strands with the cheesy broccoli mixture. Make sure everything is evenly coated. - Top with Extra Cheese:
If desired, sprinkle additional cheddar cheese on top and place the dish back in the oven for a few minutes until the cheese is melted and bubbly. - Serve:
Serve your cheesy broccoli spaghetti squash hot, garnished with fresh parsley or more parmesan, if desired.
- Prep Time: 10
- Cook Time: 40