Broccoli Cheddar Stuffed Spaghetti Squash.
Dinner tonight is broccoli cheddar spaghetti squash! Oh my.
I mean, I could get my veggies in like this every day.
I crave anything broccoli cheddar and this melty, cheesy broccoli sauce stuffed into tender spaghetti squash noodles does not disappoint. It’s satisfying and comforting and tasted like heaven!
It seriously blows my mind that I didn’t enjoy anything broccoli cheddar when I was kid. Actually, I’m pretty sure that I would order broccoli cheddar stuffed potatoes and just eat the cheddar and the potato. Riddle me that.
These days, broccoli competes for my number one favorite vegetable. It absolutely blows my mind. If you would have told me when I started this blog that I’d actually learn to love almost every vegetable, I would have laughed in your face. Hysterically.
Super glad things have changed around here! If I can become a veggie lover, anyone can. Trust me.
Much like my spaghetti squash parmesan, this is a staple for us when it comes to cozy fall weeknight dinners. The kids love that they can have a “bowl” made of squash and it helps that the mixture is fully of golden brown bubbly cheese.
It also comes together so easily! The worst part is probably having to actually CUT the squash. But you gotta cut it in half! (P.S. here’s a little trick to make it easier.)
First, you roast the squash so you can scrape the noodles a bit. The edges get golden and caramely and smell incredible. While the squash is in the oven, you sauté some broccoli and shallot and garlic and stir in milk and cheese, making a quick cheesy sauce.
Then you stuff the broccoli cheddar mixture into the squash boats, sprinkle with a little more cheese and breadcrumbs and bake until bubbly.
Bake until bubbly.
Oh my word.
This is so, so delicious. So hearty, but kind of light at the same time if that makes sense? It’s weeknight perfection.
It will become a new favorite dinner!
Broccoli Cheddar Spaghetti Squash
Broccoli Cheddar Spaghetti Squash
- 2 spaghetti squash, cut in half with seeds scraped out
- salt and pepper
- 1 tablespoon olive oil
- 1 shallot, diced
- 2 garlic cloves, minced
- 3 cups broccoli florets
- 1 cup milk
- 2 cups grated white cheddar cheese
- ¼ cup seasoned panko breadcrumbs
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick spray.
- Slice the spaghetti squash in half lengthwise and scrape out the seeds. Brush the cut sides with olive oil. Place the squash cut-side down on a baking sheet. Roast for 25 minutes.
- While the squash is roasting, heat the olive oil in a skillet over medium-low heat. Add the shallots and garlic and cook for 2 minutes. Stir in the broccoli florets and cook, stirring often, for 6 to 8 minutes, until they are slightly softened. Stir in the milk and cook for 1 to 2 minutes, until it is warmed through. Stir in 1 cup of the cheddar and turn off the heat. Stir until the cheddar melts.
- Remove squash from the oven and flip them over. Use a fork to scrape some of the squash. Season the squash with salt and pepper. Evenly distribute the broccoli cheddar mix in each squash bowl. Sprinkle the remaining cheddar on top. Sprinkle on the breadcrumbs.
- Return the sheet to the oven and bake 10 to 15 minutes, until the cheese is golden and bubbly.
Did you make this recipe?
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I appreciate you so much!
Those golden cheese bits. OMG.
69 Comments on “Broccoli Cheddar Stuffed Spaghetti Squash.”
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Is the correct baking temperature 400 or 425? Thank you!
ooops sorry! its 400 :)
How do leftovers do?
i personally love the leftovers – you can either wrap the entire squash in foil and refrigerate, or you can scrape out all the noodles and filling and put them in a container in the fridge!
if needed, you can add a little milk to reheat!
Any idea how many calories are in this? Looks wonderful. Will make it this wknd.
When I put it in my calorie app using 2%milk and 4 serving its around 390 per serving.
debbie i’m not sure exactly but you can def put the ingredients in a calorie calculator based on brands and products you use!
I subbed almond milk and HWC and added some bacon bits and left out the breadcrumbs!! Perfect keto meal!! Thank you this was delicious
What is HWC?
yay so glad!!
marsha i’m pretty sure it’s heavy whipping cream :)
Stephanie – thanks for this tip as I am also trying to keep it grain-free & low-carb. I’ll try almond flour in place of the bread crumbs.
How much of each did you use?
This was phenomenal! I’m always looking for new uses for spaghetti squash since our garden grew a ton this year. Thank you!!
so glad you liked it!
That recipe sound DELIGHTFUL.
All the ingredients are My FAVORITE . Waiting PATIENTLY to try.
Can you “PLEASE” Share some of your home grown Spaghetti Squash?
May ALMIGHTY GOD,
SUPPLY you all ABUNDANTLY
It did wow me at the very first spoon!
This was an incredible start! I did something similar and it came out awesome!!! Thank you for sharing it!
The instructions say to “scrape out the sides”. Shouldn’t it say “ scrape out the seeds”?
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This was awesome! I used left over roast chicken so reduced the broccoli a bit, used HWC and pork rind crumbs and ketoed it up! Thanks so much for these great recipes, Jess!
yay love that!
Can someone please send Me some of that home grown Spaghetti Squash?
I’m sorry to say, u r not cutting the squash properly, to get the real part of what ” spaghetti” squash is….u need to cut the squash into large medallions, oil up and roast on a sheet tray..then u can unravel the squash with a fork, to create a pile of “spaghetti noodles”…..then top with acutrimon…
i’m aware of cutting the squash that way, but you cannot stuff it if you do it that way.
You must be really fun at parties, Craig 🙄 Also, do you understand how to read recipes? You can’t stuff medallions, genius 🤓🙄
Also, “acutrimon”?!?! 🤣🤣🤣🤣 What on earth is that?? Do you mean accoutrements? 🤦🏻♀️🤦🏻♀️🤦🏻♀️
Of course it just had to be a man to make a comment like this!!! And I believe Craig meant accoutrement… lol
I wish you would include nutritional facts with your recipes. Most sound very good but….those of us on special diets need to be very careful with what we eat.
hi clara! you are free to put all the ingredients in an online calculator (there are so many!) – this is much more accurate since everyone uses different products and ingredients (especially when it comes to fat content!). :)
Hi Clara! Why don’t you try doing your own special work, and just thank Jessica for providing free content for you? Where are your manners? Would your Mama be ok with your demanding ungratefulness? 🤔
I made this 2 nights ago, and was blown away! I have one in the frig wrapped in foil, so happy to have leftovers. We all, (hubby, me, daughter) all really enjoyed it, thanks for a great recipe!!
I think this was fantastic. I would note that this recipe works best with 2 smaller spaghetti squash. I used larger ones and the amount of filling was a bit sparse. I normally modify recipes I find online but I didn’t make any changes (except increased cooking time) and it came out great. I will add it to the rotation!
Absolutely loved it I’ll be making it again I think I’ll turn it into a casserole would be great for a Thanksgiving and Christmas side.
This was good but not sure why my cheese sauce never came together…so result was watery. I did use freshly grated cheese and 2% milk. More cheese needed?? Higher fat milk?
Would love to try again as my kids loved it and I added some chopped cooked chicken. But will try to thicken sauce a little more next time
This same thing happened to me with whole milk and fresh grated white cheddar. It was a bummer! Next time I will make a traditional roux/white sauce.
Same for me. I don’t know what I did wrong but the broccoli cheese and milk mixture did not come together. Maybe it was the cheese I used? I don’t know. It’s in the oven now so hoping it still comes out.
I was hesitant not doing the tradition roux and I think next time I’ll make it that way.
Love the stuffed squash recipes! I never would have thought of this idea. We can’t wait to try it this weekend maybe with a chicken breast on the side.
This was SO good! I do think that I’ll use 1/2 and 1/2 or cream in place of the milk next time. I just wanted it thicker.
Just wanted to say thank you. I am also a recipe developer (deliciousdish.ca) and know how much work goes into the recipe developing, the editing (and sometimes there are still errors!), the photography, styling, and the website upkeep. Sometimes it is very appreciated and sometimes there are some negative comments. Just know that you are doing a great job! Keep it up!
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Made this last night. Delicious
As soon as this recipe popped up for me a few months ago, it was on my to-make list. Turned out great and I will make again– flavour combo was excellent. Since I only had old cheddar (i.e. less melty), I made a roux for the milk (1 tbsp butter, 1 tbsp flour) so the sauce was guaranteed to be thick.
Great idea about the roux. I’ll have to remember that for next time.
Peace- Mary Ann
Hi Jessica, thank you for this recipe. It was exactly what I needed to figure out “what to so with a spaghetti squash” I had at home. This recipe became the jump pad for a dinner I made with what I had at home. I used a frozen broccoli veggie medley mix, various cheeses, and a small onion instead of shallots. All this because of COVID-life. Here is the great news. It was wonderful and will be something I make again. Thanks again for this recipe. It was yummy.
Have a blessed holiday season and stay healthy and safe.
Love it! I wish I could post a photo of my result! Keeping this recipe for the next time. 😍🙂
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Very good! Great veggie meal.
It was delicious!! I added cubes of chicken sauteed it with the broccoli and garlic! Gotta get in that protein!!
If using frozen broccoli, how should I change my cooking? Thanks!
No allergies to dairy but don’t carry any kind of milk in the house…not almond etc. Do I have to use some kind of milk? Would love to do this tmro for dinner. Thanks.