Go Back
–+ servings
Broccoli and Cheese Spaghetti Squash

Broccoli and Cheese Spaghetti Squash: A Comforting Twist

A nourishing and satisfying Broccoli and Cheese Spaghetti Squash recipe, offering a healthy twist on traditional pasta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Spaghetti Squash Select a medium-sized squash for even cooking
  • 1 tablespoon Olive Oil Extra virgin recommended
For the Broccoli and Cheese Mixture
  • 2 cups Broccoli Florets Opt for fresh broccoli
  • 1 cup Shredded Cheese Cheddar or mozzarella recommended
  • 1 teaspoon Garlic Powder Fresh garlic can be used
  • 1 teaspoon Onion Powder Can be omitted
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Pepper Adjust to taste
  • 1/4 cup Grated Parmesan Cheese Optional, nutritional yeast can be used
Garnish
  • Fresh Herbs For garnish, optional

Equipment

  • Oven
  • baking sheet
  • Mixing bowl
  • knife
  • Colander

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle olive oil inside each squash half and season with salt, pepper, garlic powder, and onion powder.
  4. Place the squash halves cut-side down on a baking sheet lined with parchment paper and roast for 30 to 40 minutes.
  5. While the squash roasts, blanch broccoli florets in boiling water for 4 to 5 minutes.
  6. Once the squash is cool, scrape the flesh with a fork to create spaghetti-like strands.
  7. Combine the spaghetti strands, cooked broccoli, and shredded cheese in a mixing bowl.
  8. Fold in grated Parmesan cheese if using.
  9. Spoon the mixture into a greased baking dish and top with additional shredded cheese.
  10. Bake for 10 minutes or until the cheese is bubbly and golden.
  11. Let cool slightly and garnish with fresh herbs before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 70mgCalcium: 300mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze portions for up to 2 months.

Tried this recipe?

Let us know how it was!