Dinner tonight is broccoli cheddar spaghetti squash — and it’s divine.
I could eat my vegetables like this every day. A tender spaghetti squash filled with a creamy, melty broccoli-cheddar sauce is comfort food that also feels light and fresh.
I’ve always loved anything broccoli and cheddar. Stuffing that cheesy broccoli mixture into a roasted spaghetti squash creates the perfect combination of textures: soft spaghetti-like strands of squash, tender broccoli pieces, and lots of gooey, golden cheese on top. It’s satisfying and comforting — truly heavenly.
It’s funny to think I didn’t enjoy broccoli cheddar as a kid. Now broccoli is one of my favorite vegetables, and recipes like this are a big reason why. If I could become a vegetable lover, anyone can. This dish is a great example of how a simple preparation can make vegetables irresistible.
This broccoli cheddar spaghetti squash has become a staple for cozy weeknight dinners, especially in cooler months. It’s easy to make and feels special enough to serve to family or guests. Kids often love that the squash acts as its own edible “bowl,” and who can resist a topping of bubbly, golden cheese?
The method is straightforward. Roast the squash until the edges caramelize and the flesh becomes tender; those caramelized edges add a lovely depth of flavor. While the squash is in the oven, sauté shallot and garlic, then add broccoli and a bit of milk to make a quick, creamy sauce. Stir in sharp white cheddar until it melts and becomes silky.
Once the squash is roasted, scrape the flesh into noodles with a fork, season, and fill each half with the broccoli-cheddar mixture. Add more cheese and a sprinkle of seasoned breadcrumbs on top, then bake briefly until everything is hot and the topping is golden and bubbly.
Yes — bake until bubbly.
This dish manages to be hearty and comforting while still feeling a bit light, thanks to the squash base. It’s perfect for a weeknight dinner that feels cozy and satisfying without a lot of fuss. The combination of tender squash, bright broccoli, and plenty of melted cheddar creates layers of flavor and contrast that keep every bite interesting.
Served straight from the oven in its edible bowl, this broccoli cheddar spaghetti squash will likely become a new favorite in your dinner rotation. It’s easy to scale for more people and lends itself to small variations — for example, stirring in a squeeze of lemon, a pinch of nutmeg, or a handful of fresh herbs before baking will brighten the flavors.
Broccoli Cheddar Spaghetti Squash
Overview
This broccoli cheddar spaghetti squash is comforting and satisfying: roasted spaghetti squash filled with a creamy, melty broccoli and cheddar mixture. It comes together quickly and makes a delicious main course.
Times
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins
Ingredients
- 2 spaghetti squash, halved and seeds removed
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 shallot, diced
- 2 garlic cloves, minced
- 3 cups broccoli florets
- 1 cup milk
- 2 cups grated white cheddar cheese, divided
- 1/4 cup seasoned panko breadcrumbs
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil and lightly spray or oil it.
- Slice the spaghetti squash in half lengthwise and remove the seeds. Brush the cut sides with olive oil and place cut-side down on the prepared baking sheet. Roast for 25 minutes, or until tender.
- While the squash roasts, heat the olive oil in a skillet over medium-low heat. Add the diced shallot and minced garlic and cook for about 2 minutes until fragrant.
- Add the broccoli florets and cook, stirring often, for 6 to 8 minutes until they begin to soften. Stir in the milk and heat for 1 to 2 minutes until warmed through. Remove from heat and stir in 1 cup of the cheddar until melted and smooth.
- Remove the squash from the oven and turn the halves over. Use a fork to scrape the flesh into strands, then season with salt and pepper. Divide the broccoli-cheddar mixture evenly among the squash halves.
- Top each squash with the remaining cheddar and sprinkle with seasoned panko breadcrumbs. Return to the oven and bake 10 to 15 minutes, until the cheese is golden and bubbly.
Enjoy hot, straight from the squash halves. The crunchy breadcrumb topping and melted cheddar make this a cozy, satisfying dinner.
Those golden cheese bits on top are irresistible.