Tonight’s dinner is broccoli cheddar spaghetti squash — and it’s glorious.
I could eat my vegetables like this every day.
I crave anything broccoli cheddar, and this melty, cheesy broccoli sauce tucked into tender spaghetti squash “noodles” does not disappoint. It’s satisfying, comforting and tastes like absolute heaven.
I’m honestly surprised I didn’t love broccoli cheddar as a kid. Back then I’d order broccoli cheddar-stuffed potatoes and somehow only eat the cheese and potato. Times change — and thankfully so.
These days broccoli competes for my top vegetable spot. If you’d told me when I started this blog that I’d grow to love almost every vegetable, I would have laughed. But here we are — and if I can become a veggie lover, you can too.
Like my spaghetti squash parmesan, this broccoli cheddar version is a cozy weeknight staple. The kids love that their dinner comes in a squash “bowl,” and the golden, bubbly cheese on top never hurts.
It’s easy to make. The trickiest part is cutting the squash — but you have to halve it to roast it, which softens the flesh so you can scrape out noodle-like strands. While the squash roasts, sauté shallot, garlic and broccoli, then stir in milk and cheese to form a quick, creamy sauce.
Spoon the broccoli-cheddar mixture into the squash boats, top with extra cheddar and seasoned panko, then bake until golden and bubbly.
Yessss.
Bake until bubbly.
This is so delicious — hearty but light at the same time. Weeknight perfection.
It’s sure to become a new favorite dinner.
Broccoli Cheddar Spaghetti Squash
Broccoli Cheddar Spaghetti Squash
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Ingredients
- 2 spaghetti squash, halved and seeds removed
- 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
Instructions
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Preheat oven to 400°F. Line a baking sheet with foil and spray with nonstick spray.
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Slice the spaghetti squash lengthwise and remove the seeds. Brush the cut sides with olive oil and place cut-side down on the baking sheet. Roast for 25 minutes.
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While the squash roasts, heat the olive oil in a skillet over medium-low. Add shallot and garlic and cook 2 minutes. Add the broccoli and cook, stirring often, 6 to 8 minutes until slightly softened. Stir in the milk and warm 1 to 2 minutes. Add 1 cup of the cheddar, turn off the heat, and stir until melted.
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Remove the squash from the oven, flip halves over, and scrape the flesh with a fork to create strands. Season with salt and pepper. Evenly divide the broccoli-cheddar mixture among the squash bowls. Sprinkle remaining cheddar and the breadcrumbs on top.
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Return to the oven and bake 10 to 15 minutes, until the cheese is golden and bubbly. Serve warm.
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Those golden cheese bits. OMG.