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Cheesy Broccoli Spaghetti Squash Boats

Cheesy Broccoli Spaghetti Squash Boats


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There’s just something about cheesy broccoli pasta that is extremely comforting. The only problem is that this comforting feeling can knock out most of your calories for the day. However, by swapping traditional enriched pasta for good ole spaghetti squash (I promise you won’t taste the difference) and skimming down just a touch on the cheese, this meal becomes much healthier but still has the same comforting taste. Besides, who wouldn’t want to try a warm cheesy broccoli spaghetti squash boat with the crazy-polar-vortex-ice-age-like thing happening outside?

Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes

Servings: 1

Ingredients:
½ spaghetti squash, seeds removed
½ cup broccoli florets
¼ cup cheddar cheese, plus more for topping (I opt for the low fat option)
2 tablespoons parmesan cheese
Salt, pepper and garlic powder, to taste
All purpose cooking spray

Directions:

1. Preheat oven to 425°F

Photo by Shruti Thundiyil

2. Spray spaghetti squash with cooking spray.

Photo by Shruti Thundiyil

3. Place squash flesh side down on a baking sheet and bake until soft, about 40 minutes.

Photo by Shruti Thundiyil

4. When the squash has 10 minutes remaining, steam the broccoli. Tip: I keep it simple and put the broccoli florets in a bowl of water and microwave for 4 minutes.

Photo by Shruti Thundiyil

5. When the spaghetti squash has softened, use a fork to scrape the flesh into a bowl and place the “boat,” or hard skin, to the side.

Photo by Shruti Thundiyil

6. Add the cheddar cheese and steamed broccoli and toss together.

Photo by Shruti Thundiyil

7. Season it up with a lil salt, pepper and garlic powder.
8. Place the spaghetti squash mixture back into the “boat” and top with parmesan and cheddar cheese.
9. Bake for an additional 3-5 minutes, or until the cheesy crust has browned slightly.

Photo by Shruti Thundiyil

10. Remove from the oven and dig into your guiltless, but darn delicious, dinner.

Photo by Shruti Thundiyil

The post Cheesy Broccoli Spaghetti Squash Boats originally appeared on Spoon University. Please visit Spoon University to see more posts like this one.


Broccoli Cheddar Spaghetti Squash Casserole

Bring broccoli cheddar to the next level with this spaghetti squash casserole. This dish is warm, comforting, and filled with all the cheddar cheese flavor. It’s perfect for when you crave something decadent but still on the lighter side.

A cheesy, comforting spaghetti squash casserole

Hands up if you’re a fan of broccoli cheddar soup! I used to order it (in a bread bowl) back in the day at Panera Bread. With the cold weather, I’ve been craving warm and comforting foods, so I wanted to create a lighter meal that captures the broccoli cheddar goodness.

This broccoli cheddar spaghetti squash casserole will hit the spot, and then some. It’s rich and cheesy, but won’t leave you feeling weighed down after eating it. Instead of starchy pasta or rice, the base of this casserole is all veggies!

What’s in this spaghetti squash casserole?

Here are the main ingredients you need to make this recipe.

  • Spaghetti squash
  • Broccoli
  • Cheddar cheese
  • Almond milk
  • Flour
  • Butter (I used vegan butter)
  • Panko breadcrumbs

How to cook spaghetti squash

Spaghetti squash is a winter squash, that when cooked, has stringy flesh similar to strands of spaghetti. My favorite way to cook spaghetti squash is to roast it in the oven.

First, preheat your oven to 400F. Line a baking sheet with parchment paper. Poke several holes in the skin of your squash with a fork. Carefully cut it in half lengthwise with a sharp knife. Scoop out the seeds and discard, or use for another recipe.

Drizzle with a little olive oil, and a shake of salt, and pepper. Place each squash half flesh side down on the prepared baking sheet. Roast for 45 minutes – 1 hour until skin is fork tender.

When the squash is cool enough to handle, flip the halves over. Then, using a fork, gently pull at the flesh, forming your spaghetti-like strands.

Tips for making this recipe perfectly

  • Squeeze out excess water from roasted spaghetti squash. This will prevent the casserole from becoming soggy when you bake it.
  • Don’t overcook the roux. A roux is a mixture of fat and flour and is used to thicken recipes. There are three main types of roux: white, blonde, and brown. They all use the same ingredients to thicken a recipe, but just vary based on cooking time. You’ll make a roux to thicken your cheddar cheese sauce, and you want it to be a white roux. Just cook it until it starts to thicken, about 5 minutes or so. If you start to cook the roux for longer, it will turn into a blonde, and then a brown roux.
  • Serve immediately. This dish is best served right out of the oven. You can prepare the casserole ahead of time, but wait to bake it right before serving.

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!


Broccoli Cheddar Spaghetti Squash Casserole

Bring broccoli cheddar to the next level with this spaghetti squash casserole. This dish is warm, comforting, and filled with all the cheddar cheese flavor. It’s perfect for when you crave something decadent but still on the lighter side.

A cheesy, comforting spaghetti squash casserole

Hands up if you’re a fan of broccoli cheddar soup! I used to order it (in a bread bowl) back in the day at Panera Bread. With the cold weather, I’ve been craving warm and comforting foods, so I wanted to create a lighter meal that captures the broccoli cheddar goodness.

This broccoli cheddar spaghetti squash casserole will hit the spot, and then some. It’s rich and cheesy, but won’t leave you feeling weighed down after eating it. Instead of starchy pasta or rice, the base of this casserole is all veggies!

What’s in this spaghetti squash casserole?

Here are the main ingredients you need to make this recipe.

  • Spaghetti squash
  • Broccoli
  • Cheddar cheese
  • Almond milk
  • Flour
  • Butter (I used vegan butter)
  • Panko breadcrumbs

How to cook spaghetti squash

Spaghetti squash is a winter squash, that when cooked, has stringy flesh similar to strands of spaghetti. My favorite way to cook spaghetti squash is to roast it in the oven.

First, preheat your oven to 400F. Line a baking sheet with parchment paper. Poke several holes in the skin of your squash with a fork. Carefully cut it in half lengthwise with a sharp knife. Scoop out the seeds and discard, or use for another recipe.

Drizzle with a little olive oil, and a shake of salt, and pepper. Place each squash half flesh side down on the prepared baking sheet. Roast for 45 minutes – 1 hour until skin is fork tender.

When the squash is cool enough to handle, flip the halves over. Then, using a fork, gently pull at the flesh, forming your spaghetti-like strands.

Tips for making this recipe perfectly

  • Squeeze out excess water from roasted spaghetti squash. This will prevent the casserole from becoming soggy when you bake it.
  • Don’t overcook the roux. A roux is a mixture of fat and flour and is used to thicken recipes. There are three main types of roux: white, blonde, and brown. They all use the same ingredients to thicken a recipe, but just vary based on cooking time. You’ll make a roux to thicken your cheddar cheese sauce, and you want it to be a white roux. Just cook it until it starts to thicken, about 5 minutes or so. If you start to cook the roux for longer, it will turn into a blonde, and then a brown roux.
  • Serve immediately. This dish is best served right out of the oven. You can prepare the casserole ahead of time, but wait to bake it right before serving.

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!


Broccoli Cheddar Spaghetti Squash Casserole

Bring broccoli cheddar to the next level with this spaghetti squash casserole. This dish is warm, comforting, and filled with all the cheddar cheese flavor. It’s perfect for when you crave something decadent but still on the lighter side.

A cheesy, comforting spaghetti squash casserole

Hands up if you’re a fan of broccoli cheddar soup! I used to order it (in a bread bowl) back in the day at Panera Bread. With the cold weather, I’ve been craving warm and comforting foods, so I wanted to create a lighter meal that captures the broccoli cheddar goodness.

This broccoli cheddar spaghetti squash casserole will hit the spot, and then some. It’s rich and cheesy, but won’t leave you feeling weighed down after eating it. Instead of starchy pasta or rice, the base of this casserole is all veggies!

What’s in this spaghetti squash casserole?

Here are the main ingredients you need to make this recipe.

  • Spaghetti squash
  • Broccoli
  • Cheddar cheese
  • Almond milk
  • Flour
  • Butter (I used vegan butter)
  • Panko breadcrumbs

How to cook spaghetti squash

Spaghetti squash is a winter squash, that when cooked, has stringy flesh similar to strands of spaghetti. My favorite way to cook spaghetti squash is to roast it in the oven.

First, preheat your oven to 400F. Line a baking sheet with parchment paper. Poke several holes in the skin of your squash with a fork. Carefully cut it in half lengthwise with a sharp knife. Scoop out the seeds and discard, or use for another recipe.

Drizzle with a little olive oil, and a shake of salt, and pepper. Place each squash half flesh side down on the prepared baking sheet. Roast for 45 minutes – 1 hour until skin is fork tender.

When the squash is cool enough to handle, flip the halves over. Then, using a fork, gently pull at the flesh, forming your spaghetti-like strands.

Tips for making this recipe perfectly

  • Squeeze out excess water from roasted spaghetti squash. This will prevent the casserole from becoming soggy when you bake it.
  • Don’t overcook the roux. A roux is a mixture of fat and flour and is used to thicken recipes. There are three main types of roux: white, blonde, and brown. They all use the same ingredients to thicken a recipe, but just vary based on cooking time. You’ll make a roux to thicken your cheddar cheese sauce, and you want it to be a white roux. Just cook it until it starts to thicken, about 5 minutes or so. If you start to cook the roux for longer, it will turn into a blonde, and then a brown roux.
  • Serve immediately. This dish is best served right out of the oven. You can prepare the casserole ahead of time, but wait to bake it right before serving.

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!


Broccoli Cheddar Spaghetti Squash Casserole

Bring broccoli cheddar to the next level with this spaghetti squash casserole. This dish is warm, comforting, and filled with all the cheddar cheese flavor. It’s perfect for when you crave something decadent but still on the lighter side.

A cheesy, comforting spaghetti squash casserole

Hands up if you’re a fan of broccoli cheddar soup! I used to order it (in a bread bowl) back in the day at Panera Bread. With the cold weather, I’ve been craving warm and comforting foods, so I wanted to create a lighter meal that captures the broccoli cheddar goodness.

This broccoli cheddar spaghetti squash casserole will hit the spot, and then some. It’s rich and cheesy, but won’t leave you feeling weighed down after eating it. Instead of starchy pasta or rice, the base of this casserole is all veggies!

What’s in this spaghetti squash casserole?

Here are the main ingredients you need to make this recipe.

  • Spaghetti squash
  • Broccoli
  • Cheddar cheese
  • Almond milk
  • Flour
  • Butter (I used vegan butter)
  • Panko breadcrumbs

How to cook spaghetti squash

Spaghetti squash is a winter squash, that when cooked, has stringy flesh similar to strands of spaghetti. My favorite way to cook spaghetti squash is to roast it in the oven.

First, preheat your oven to 400F. Line a baking sheet with parchment paper. Poke several holes in the skin of your squash with a fork. Carefully cut it in half lengthwise with a sharp knife. Scoop out the seeds and discard, or use for another recipe.

Drizzle with a little olive oil, and a shake of salt, and pepper. Place each squash half flesh side down on the prepared baking sheet. Roast for 45 minutes – 1 hour until skin is fork tender.

When the squash is cool enough to handle, flip the halves over. Then, using a fork, gently pull at the flesh, forming your spaghetti-like strands.

Tips for making this recipe perfectly

  • Squeeze out excess water from roasted spaghetti squash. This will prevent the casserole from becoming soggy when you bake it.
  • Don’t overcook the roux. A roux is a mixture of fat and flour and is used to thicken recipes. There are three main types of roux: white, blonde, and brown. They all use the same ingredients to thicken a recipe, but just vary based on cooking time. You’ll make a roux to thicken your cheddar cheese sauce, and you want it to be a white roux. Just cook it until it starts to thicken, about 5 minutes or so. If you start to cook the roux for longer, it will turn into a blonde, and then a brown roux.
  • Serve immediately. This dish is best served right out of the oven. You can prepare the casserole ahead of time, but wait to bake it right before serving.

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!


Broccoli Cheddar Spaghetti Squash Casserole

Bring broccoli cheddar to the next level with this spaghetti squash casserole. This dish is warm, comforting, and filled with all the cheddar cheese flavor. It’s perfect for when you crave something decadent but still on the lighter side.

A cheesy, comforting spaghetti squash casserole

Hands up if you’re a fan of broccoli cheddar soup! I used to order it (in a bread bowl) back in the day at Panera Bread. With the cold weather, I’ve been craving warm and comforting foods, so I wanted to create a lighter meal that captures the broccoli cheddar goodness.

This broccoli cheddar spaghetti squash casserole will hit the spot, and then some. It’s rich and cheesy, but won’t leave you feeling weighed down after eating it. Instead of starchy pasta or rice, the base of this casserole is all veggies!

What’s in this spaghetti squash casserole?

Here are the main ingredients you need to make this recipe.

  • Spaghetti squash
  • Broccoli
  • Cheddar cheese
  • Almond milk
  • Flour
  • Butter (I used vegan butter)
  • Panko breadcrumbs

How to cook spaghetti squash

Spaghetti squash is a winter squash, that when cooked, has stringy flesh similar to strands of spaghetti. My favorite way to cook spaghetti squash is to roast it in the oven.

First, preheat your oven to 400F. Line a baking sheet with parchment paper. Poke several holes in the skin of your squash with a fork. Carefully cut it in half lengthwise with a sharp knife. Scoop out the seeds and discard, or use for another recipe.

Drizzle with a little olive oil, and a shake of salt, and pepper. Place each squash half flesh side down on the prepared baking sheet. Roast for 45 minutes – 1 hour until skin is fork tender.

When the squash is cool enough to handle, flip the halves over. Then, using a fork, gently pull at the flesh, forming your spaghetti-like strands.

Tips for making this recipe perfectly

  • Squeeze out excess water from roasted spaghetti squash. This will prevent the casserole from becoming soggy when you bake it.
  • Don’t overcook the roux. A roux is a mixture of fat and flour and is used to thicken recipes. There are three main types of roux: white, blonde, and brown. They all use the same ingredients to thicken a recipe, but just vary based on cooking time. You’ll make a roux to thicken your cheddar cheese sauce, and you want it to be a white roux. Just cook it until it starts to thicken, about 5 minutes or so. If you start to cook the roux for longer, it will turn into a blonde, and then a brown roux.
  • Serve immediately. This dish is best served right out of the oven. You can prepare the casserole ahead of time, but wait to bake it right before serving.

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!


Broccoli Cheddar Spaghetti Squash Casserole

Bring broccoli cheddar to the next level with this spaghetti squash casserole. This dish is warm, comforting, and filled with all the cheddar cheese flavor. It’s perfect for when you crave something decadent but still on the lighter side.

A cheesy, comforting spaghetti squash casserole

Hands up if you’re a fan of broccoli cheddar soup! I used to order it (in a bread bowl) back in the day at Panera Bread. With the cold weather, I’ve been craving warm and comforting foods, so I wanted to create a lighter meal that captures the broccoli cheddar goodness.

This broccoli cheddar spaghetti squash casserole will hit the spot, and then some. It’s rich and cheesy, but won’t leave you feeling weighed down after eating it. Instead of starchy pasta or rice, the base of this casserole is all veggies!

What’s in this spaghetti squash casserole?

Here are the main ingredients you need to make this recipe.

  • Spaghetti squash
  • Broccoli
  • Cheddar cheese
  • Almond milk
  • Flour
  • Butter (I used vegan butter)
  • Panko breadcrumbs

How to cook spaghetti squash

Spaghetti squash is a winter squash, that when cooked, has stringy flesh similar to strands of spaghetti. My favorite way to cook spaghetti squash is to roast it in the oven.

First, preheat your oven to 400F. Line a baking sheet with parchment paper. Poke several holes in the skin of your squash with a fork. Carefully cut it in half lengthwise with a sharp knife. Scoop out the seeds and discard, or use for another recipe.

Drizzle with a little olive oil, and a shake of salt, and pepper. Place each squash half flesh side down on the prepared baking sheet. Roast for 45 minutes – 1 hour until skin is fork tender.

When the squash is cool enough to handle, flip the halves over. Then, using a fork, gently pull at the flesh, forming your spaghetti-like strands.

Tips for making this recipe perfectly

  • Squeeze out excess water from roasted spaghetti squash. This will prevent the casserole from becoming soggy when you bake it.
  • Don’t overcook the roux. A roux is a mixture of fat and flour and is used to thicken recipes. There are three main types of roux: white, blonde, and brown. They all use the same ingredients to thicken a recipe, but just vary based on cooking time. You’ll make a roux to thicken your cheddar cheese sauce, and you want it to be a white roux. Just cook it until it starts to thicken, about 5 minutes or so. If you start to cook the roux for longer, it will turn into a blonde, and then a brown roux.
  • Serve immediately. This dish is best served right out of the oven. You can prepare the casserole ahead of time, but wait to bake it right before serving.

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!


Broccoli Cheddar Spaghetti Squash Casserole

Bring broccoli cheddar to the next level with this spaghetti squash casserole. This dish is warm, comforting, and filled with all the cheddar cheese flavor. It’s perfect for when you crave something decadent but still on the lighter side.

A cheesy, comforting spaghetti squash casserole

Hands up if you’re a fan of broccoli cheddar soup! I used to order it (in a bread bowl) back in the day at Panera Bread. With the cold weather, I’ve been craving warm and comforting foods, so I wanted to create a lighter meal that captures the broccoli cheddar goodness.

This broccoli cheddar spaghetti squash casserole will hit the spot, and then some. It’s rich and cheesy, but won’t leave you feeling weighed down after eating it. Instead of starchy pasta or rice, the base of this casserole is all veggies!

What’s in this spaghetti squash casserole?

Here are the main ingredients you need to make this recipe.

  • Spaghetti squash
  • Broccoli
  • Cheddar cheese
  • Almond milk
  • Flour
  • Butter (I used vegan butter)
  • Panko breadcrumbs

How to cook spaghetti squash

Spaghetti squash is a winter squash, that when cooked, has stringy flesh similar to strands of spaghetti. My favorite way to cook spaghetti squash is to roast it in the oven.

First, preheat your oven to 400F. Line a baking sheet with parchment paper. Poke several holes in the skin of your squash with a fork. Carefully cut it in half lengthwise with a sharp knife. Scoop out the seeds and discard, or use for another recipe.

Drizzle with a little olive oil, and a shake of salt, and pepper. Place each squash half flesh side down on the prepared baking sheet. Roast for 45 minutes – 1 hour until skin is fork tender.

When the squash is cool enough to handle, flip the halves over. Then, using a fork, gently pull at the flesh, forming your spaghetti-like strands.

Tips for making this recipe perfectly

  • Squeeze out excess water from roasted spaghetti squash. This will prevent the casserole from becoming soggy when you bake it.
  • Don’t overcook the roux. A roux is a mixture of fat and flour and is used to thicken recipes. There are three main types of roux: white, blonde, and brown. They all use the same ingredients to thicken a recipe, but just vary based on cooking time. You’ll make a roux to thicken your cheddar cheese sauce, and you want it to be a white roux. Just cook it until it starts to thicken, about 5 minutes or so. If you start to cook the roux for longer, it will turn into a blonde, and then a brown roux.
  • Serve immediately. This dish is best served right out of the oven. You can prepare the casserole ahead of time, but wait to bake it right before serving.

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!


Broccoli Cheddar Spaghetti Squash Casserole

Bring broccoli cheddar to the next level with this spaghetti squash casserole. This dish is warm, comforting, and filled with all the cheddar cheese flavor. It’s perfect for when you crave something decadent but still on the lighter side.

A cheesy, comforting spaghetti squash casserole

Hands up if you’re a fan of broccoli cheddar soup! I used to order it (in a bread bowl) back in the day at Panera Bread. With the cold weather, I’ve been craving warm and comforting foods, so I wanted to create a lighter meal that captures the broccoli cheddar goodness.

This broccoli cheddar spaghetti squash casserole will hit the spot, and then some. It’s rich and cheesy, but won’t leave you feeling weighed down after eating it. Instead of starchy pasta or rice, the base of this casserole is all veggies!

What’s in this spaghetti squash casserole?

Here are the main ingredients you need to make this recipe.

  • Spaghetti squash
  • Broccoli
  • Cheddar cheese
  • Almond milk
  • Flour
  • Butter (I used vegan butter)
  • Panko breadcrumbs

How to cook spaghetti squash

Spaghetti squash is a winter squash, that when cooked, has stringy flesh similar to strands of spaghetti. My favorite way to cook spaghetti squash is to roast it in the oven.

First, preheat your oven to 400F. Line a baking sheet with parchment paper. Poke several holes in the skin of your squash with a fork. Carefully cut it in half lengthwise with a sharp knife. Scoop out the seeds and discard, or use for another recipe.

Drizzle with a little olive oil, and a shake of salt, and pepper. Place each squash half flesh side down on the prepared baking sheet. Roast for 45 minutes – 1 hour until skin is fork tender.

When the squash is cool enough to handle, flip the halves over. Then, using a fork, gently pull at the flesh, forming your spaghetti-like strands.

Tips for making this recipe perfectly

  • Squeeze out excess water from roasted spaghetti squash. This will prevent the casserole from becoming soggy when you bake it.
  • Don’t overcook the roux. A roux is a mixture of fat and flour and is used to thicken recipes. There are three main types of roux: white, blonde, and brown. They all use the same ingredients to thicken a recipe, but just vary based on cooking time. You’ll make a roux to thicken your cheddar cheese sauce, and you want it to be a white roux. Just cook it until it starts to thicken, about 5 minutes or so. If you start to cook the roux for longer, it will turn into a blonde, and then a brown roux.
  • Serve immediately. This dish is best served right out of the oven. You can prepare the casserole ahead of time, but wait to bake it right before serving.

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!


Broccoli Cheddar Spaghetti Squash Casserole

Bring broccoli cheddar to the next level with this spaghetti squash casserole. This dish is warm, comforting, and filled with all the cheddar cheese flavor. It’s perfect for when you crave something decadent but still on the lighter side.

A cheesy, comforting spaghetti squash casserole

Hands up if you’re a fan of broccoli cheddar soup! I used to order it (in a bread bowl) back in the day at Panera Bread. With the cold weather, I’ve been craving warm and comforting foods, so I wanted to create a lighter meal that captures the broccoli cheddar goodness.

This broccoli cheddar spaghetti squash casserole will hit the spot, and then some. It’s rich and cheesy, but won’t leave you feeling weighed down after eating it. Instead of starchy pasta or rice, the base of this casserole is all veggies!

What’s in this spaghetti squash casserole?

Here are the main ingredients you need to make this recipe.

  • Spaghetti squash
  • Broccoli
  • Cheddar cheese
  • Almond milk
  • Flour
  • Butter (I used vegan butter)
  • Panko breadcrumbs

How to cook spaghetti squash

Spaghetti squash is a winter squash, that when cooked, has stringy flesh similar to strands of spaghetti. My favorite way to cook spaghetti squash is to roast it in the oven.

First, preheat your oven to 400F. Line a baking sheet with parchment paper. Poke several holes in the skin of your squash with a fork. Carefully cut it in half lengthwise with a sharp knife. Scoop out the seeds and discard, or use for another recipe.

Drizzle with a little olive oil, and a shake of salt, and pepper. Place each squash half flesh side down on the prepared baking sheet. Roast for 45 minutes – 1 hour until skin is fork tender.

When the squash is cool enough to handle, flip the halves over. Then, using a fork, gently pull at the flesh, forming your spaghetti-like strands.

Tips for making this recipe perfectly

  • Squeeze out excess water from roasted spaghetti squash. This will prevent the casserole from becoming soggy when you bake it.
  • Don’t overcook the roux. A roux is a mixture of fat and flour and is used to thicken recipes. There are three main types of roux: white, blonde, and brown. They all use the same ingredients to thicken a recipe, but just vary based on cooking time. You’ll make a roux to thicken your cheddar cheese sauce, and you want it to be a white roux. Just cook it until it starts to thicken, about 5 minutes or so. If you start to cook the roux for longer, it will turn into a blonde, and then a brown roux.
  • Serve immediately. This dish is best served right out of the oven. You can prepare the casserole ahead of time, but wait to bake it right before serving.

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!


Broccoli Cheddar Spaghetti Squash Casserole

Bring broccoli cheddar to the next level with this spaghetti squash casserole. This dish is warm, comforting, and filled with all the cheddar cheese flavor. It’s perfect for when you crave something decadent but still on the lighter side.

A cheesy, comforting spaghetti squash casserole

Hands up if you’re a fan of broccoli cheddar soup! I used to order it (in a bread bowl) back in the day at Panera Bread. With the cold weather, I’ve been craving warm and comforting foods, so I wanted to create a lighter meal that captures the broccoli cheddar goodness.

This broccoli cheddar spaghetti squash casserole will hit the spot, and then some. It’s rich and cheesy, but won’t leave you feeling weighed down after eating it. Instead of starchy pasta or rice, the base of this casserole is all veggies!

What’s in this spaghetti squash casserole?

Here are the main ingredients you need to make this recipe.

  • Spaghetti squash
  • Broccoli
  • Cheddar cheese
  • Almond milk
  • Flour
  • Butter (I used vegan butter)
  • Panko breadcrumbs

How to cook spaghetti squash

Spaghetti squash is a winter squash, that when cooked, has stringy flesh similar to strands of spaghetti. My favorite way to cook spaghetti squash is to roast it in the oven.

First, preheat your oven to 400F. Line a baking sheet with parchment paper. Poke several holes in the skin of your squash with a fork. Carefully cut it in half lengthwise with a sharp knife. Scoop out the seeds and discard, or use for another recipe.

Drizzle with a little olive oil, and a shake of salt, and pepper. Place each squash half flesh side down on the prepared baking sheet. Roast for 45 minutes – 1 hour until skin is fork tender.

When the squash is cool enough to handle, flip the halves over. Then, using a fork, gently pull at the flesh, forming your spaghetti-like strands.

Tips for making this recipe perfectly

  • Squeeze out excess water from roasted spaghetti squash. This will prevent the casserole from becoming soggy when you bake it.
  • Don’t overcook the roux. A roux is a mixture of fat and flour and is used to thicken recipes. There are three main types of roux: white, blonde, and brown. They all use the same ingredients to thicken a recipe, but just vary based on cooking time. You’ll make a roux to thicken your cheddar cheese sauce, and you want it to be a white roux. Just cook it until it starts to thicken, about 5 minutes or so. If you start to cook the roux for longer, it will turn into a blonde, and then a brown roux.
  • Serve immediately. This dish is best served right out of the oven. You can prepare the casserole ahead of time, but wait to bake it right before serving.

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