Description
Indulge in the delightful flavors of Cheesy Broccoli Spaghetti Squash, a perfect blend of creamy cheeses and fresh broccoli enveloped in tender spaghetti squash strands. This dish is not only a delicious vegetarian option but also a healthy, low-carb alternative to traditional pasta. Whether you serve it as a satisfying main course or a vibrant side dish at gatherings, this recipe will appeal to both veggie lovers and cheese enthusiasts. With its easy preparation and versatile serving options, you can enjoy a comforting meal that’s both nutritious and filling.
Ingredients
Scale
- 3 lb spaghetti squash
- 2 cups chopped fresh broccoli
- ½ cup heavy cream
- 1 TBSP cream cheese (optional but delish!)
- ¼ tsp garlic powder
- ½ cup freshly grated parmesan cheese
- ¼ cup freshly grated cheddar cheese (medium or sharp) plus extra for topping
- 2–3 cloves garlic
- ½ tsp olive oil (or avocado oil)
- Salt and pepper (to taste)
Instructions
- Preheat oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise, scoop out seeds, drizzle with olive oil, season with salt and pepper, and roast cut-side down for about 40 minutes until tender.
- Blanch chopped broccoli in boiling water for 2-3 minutes, then drain.
- In a mixing bowl, combine heavy cream, cream cheese (if using), garlic powder, parmesan, cheddar cheese, and minced garlic; mix well.
- Once the squash cools slightly, shred the flesh into strands using a fork. Combine shredded squash, blanched broccoli, and cheese sauce in a bowl.
- Transfer to the empty squash shells or a baking dish, top with extra cheddar if desired, and bake at 350°F (175°C) for an additional 10-15 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe (about 250g)
- Calories: 320
- Sugar: 2g
- Sodium: 510mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg