Creamy Cheesy Broccoli Spaghetti Squash Bake (Print Version)

Cheesy Broccoli Spaghetti Squash: Your warm, comforting weeknight meal! Simple, delicious, and easy to make for your family.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Vegetarian

# Ingredients:

→ Spaghetti Squash Base

01 - 1 medium spaghetti squash (about 3 lbs)
02 - 1 tbsp olive oil
03 - Salt and black pepper, to taste

→ Creamy Cheese Sauce

04 - 4 tbsp unsalted butter
05 - 4 tbsp all-purpose flour
06 - 2 cups whole milk
07 - 1.5 cups sharp cheddar cheese, freshly grated
08 - 1/2 cup Parmesan cheese, freshly grated (divided)

→ Flavor Boosters & Veggies

09 - 2 cups broccoli florets, steamed tender-crisp
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder

# Instructions:

01 - First things first, let's tackle that squash! Preheat your oven to 400°F (200°C). Carefully slice your spaghetti squash in half lengthwise. This is where I always get a little nervous—it's tough! Scoop out the seeds and stringy bits. Drizzle the cut sides with a little olive oil, salt, and pepper. Place them cut-side down on a baking sheet. Roast for about 35-45 minutes, or until fork-tender. You want it cooked through but not mushy, remember my earlier oops? When it's done, let it cool a bit, then use a fork to scrape out those glorious spaghetti-like strands. Oh, the smell of roasted squash is just divine!
02 - While your squash is roasting, get the broccoli ready. You can steam it in a steamer basket over boiling water for 3-5 minutes, or even microwave it with a splash of water in a covered bowl until it's bright green and tender-crisp. Don't overcook it, though! We want it to still have a little bite, not turn into a sad, soft mess. I once accidentally boiled it for too long, and it just disappeared into the sauce, which was a real bummer. Keep it vibrant for our Cheesy Broccoli Spaghetti Squash!
03 - Now for the good stuff! In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 1-2 minutes, stirring constantly, until it forms a pale, nutty-smelling roux. Slowly, oh so slowly, whisk in the whole milk, a little at a time, making sure to get rid of any lumps. Keep whisking until the sauce starts to thicken and bubble gently, about 5-7 minutes. This is where the magic happens, transforming simple ingredients into a creamy dream for our Cheesy Broccoli Spaghetti Squash.
04 - Once your sauce is thick and smooth, reduce the heat to low. Stir in the sharp cheddar cheese and half of the Parmesan cheese. Keep stirring until all the cheese is completely melted and the sauce is wonderfully smooth and glossy. Season with garlic powder, onion powder, salt, and black pepper. Taste it! This is your moment to adjust—maybe a little more salt, a little more pepper? Honestly, a good cheese sauce is a game-changer, and this one is just perfect for Cheesy Broccoli Spaghetti Squash.
05 - Add the scraped spaghetti squash strands and the steamed broccoli florets to the cheesy sauce. Gently fold everything together until the squash and broccoli are fully coated in that glorious, creamy cheese sauce. Be careful not to mash the squash too much; we want those lovely strands! This step always feels so satisfying, seeing all the components come together into one beautiful, comforting dish. It starts to smell incredible at this point, truly.
06 - Transfer the Cheesy Broccoli Spaghetti Squash mixture to a baking dish (I usually use a 9x13 inch). Sprinkle the remaining Parmesan cheese over the top. Pop it into your preheated 400°F (200°C) oven for about 15-20 minutes, or until the top is bubbly and lightly golden brown. You want that little bit of crispness on top, it really makes a difference. Let it rest for a few minutes before serving. The aroma filling your kitchen right now? That's pure comfort, my friend. Dig in!

# Notes:

01 - Always grate your own cheddar cheese for the creamiest sauce; pre-shredded can make it grainy.
02 - Don't overcook the spaghetti squash; aim for tender but still firm enough to scrape into strands.
03 - Taste the cheese sauce before adding the squash and broccoli, and adjust seasonings as needed.
04 - Serve with a simple green salad for a balanced, delightful meal.

# Equipment Needed:

01 - Large baking sheet
02 - large saucepan or Dutch oven
03 - whisk
04 - 9x13 inch baking dish

# Nutrition (Per Serving):

Calories: 450-550 kcal
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 20-25g

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