Creamy Cheesy Broccoli Spaghetti Squash Bake (Print Version)

Cheesy Broccoli Spaghetti Squash: A comforting and easy dinner recipe for you. Enjoy roasted squash, tender broccoli, and a rich cheese sauce tonight!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Vegetarian

# Ingredients:

→ Spaghetti Squash & Broccoli

01 - 1 medium spaghetti squash
02 - 4 cups broccoli florets
03 - 2 tbsp olive oil
04 - ½ tsp salt
05 - ¼ tsp black pepper

→ Creamy Cheese Sauce

06 - 4 tbsp unsalted butter
07 - ¼ cup all-purpose flour
08 - 2 cups whole milk
09 - 1 ½ cups sharp cheddar cheese, freshly grated
10 - ½ cup Gruyère cheese, freshly grated
11 - 1 tsp garlic powder
12 - ½ tsp onion powder
13 - Pinch of nutmeg
14 - Salt and black pepper to taste

→ Finishing Touches

15 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds – this can be a workout! Drizzle the cut sides with a little olive oil, then sprinkle with salt and pepper. Place them cut-side down on a baking sheet. Roast for about 30-40 minutes, or until fork-tender. This is where the magic starts; you'll smell that sweet, earthy aroma filling your kitchen. I always set a timer, because I've definitely forgotten squash in the oven before, oops!
02 - While the squash is roasting, toss your broccoli florets with a touch of olive oil, salt, and pepper. About 10 minutes before the squash is done, add the broccoli to the same baking sheet to roast alongside it. Once the squash is roasted and cool enough to handle, use a fork to gently scrape out those lovely spaghetti-like strands into a large bowl. Don't worry if it's not perfectly separated; it all mixes together anyway. I always try to keep the squash in its shell for presentation, but honestly, just getting it out is the main goal.
03 - In a large saucepan, melt the butter over medium heat. Once it's melted and bubbly, whisk in the flour. Cook for about 1-2 minutes, stirring constantly, until it forms a pale, golden roux. It should smell a little nutty, like toast. This is a critical step, hon! A properly cooked roux prevents a floury taste in your sauce. I once rushed this and my sauce tasted... well, let's just say it wasn't my finest moment.
04 - Gradually whisk in the whole milk, a little at a time, making sure to incorporate each addition fully before adding more. Keep whisking until the sauce is smooth and starts to thicken. Once it's simmering gently, reduce the heat to low and stir in the garlic powder, onion powder, and that tiny pinch of nutmeg. Now for the good stuff: add your grated cheddar and Gruyère cheeses, stirring until they're completely melted and the sauce is wonderfully smooth and glossy. Season with a bit more salt and pepper to taste – trust your instincts here!
05 - Gently fold the roasted spaghetti squash strands and broccoli florets into the cheese sauce. Mix it all together until everything is coated in that luscious, creamy sauce. You can either spoon this mixture back into the empty spaghetti squash shells for a beautiful presentation (which I try to do when guests are over, lol) or transfer it to a medium oven-safe baking dish. Sometimes I just dump it all in the dish, and it's perfectly fine!
06 - Pop the squash-filled shells or baking dish back into the 400°F (200°C) oven for another 10-15 minutes, or until the cheese sauce is bubbly and slightly golden on top. You want to see those little browned bits! The smell at this point is just incredible – pure comfort. Garnish with fresh parsley before serving. It looks so pretty and adds a fresh counterpoint to all that rich cheese. Get ready for some serious yum, my friend!

# Notes:

01 - Don't skip roasting the squash cut-side down; it gets so much softer and easier to scoop!
02 - This recipe actually holds up pretty well in the fridge for 3 days, but reheat gently to keep the sauce creamy.
03 - I’ve swapped cheddar for a mix of Monterey Jack and it was lovely, just a little milder.
04 - A sprinkle of fresh thyme at the end gives it a little fancy touch, honestly.

# Equipment Needed:

01 - Baking sheet
02 - large saucepan
03 - whisk
04 - large mixing bowl
05 - oven-safe baking dish (optional)

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 30g
Protein: 20g

Back