Ah, there’s something about cooking with spaghetti squash that feels like an exciting adventure, isn’t there? Every time I pull one out of my pantry, I feel like I’m about to revolutionize my dinner game! Today, I’m thrilled to share one of my absolute favorite recipes—Cheesy Broccoli Spaghetti Squash. Not only is it super healthy (hello, veggies!), but it’s also creamy, cheesy, and downright comforting.
I found this little gem during one of my attempts to eat lighter, but I didn’t want to give up that indulgent, cheesy goodness that I adore. Plus, whenever I serve this dish, it gets rave reviews from everyone, even my skeptical friends who claim they don’t like vegetables. There’s just something about the rich cheese sauce enveloping the strands of spaghetti squash and the tender broccoli that makes it hard not to love!
What’s in Cheesy Broccoli Spaghetti Squash?
Let’s break down what you’ll need for this fantastic dish:
Spaghetti Squash: This magical squash is the perfect low-carb alternative to pasta. Once cooked, its flesh easily separates into long strands that resemble spaghetti, making it not only healthy but also fun to eat.
Broccoli Florets: Fresh or frozen, these vibrant green nuggets of goodness add both color and nutrition. Broccoli is high in fiber and loaded with vitamins, making it an excellent addition to any meal.
Shredded Cheddar Cheese: Oh, the glory of melted cheese! Cheddar adds a sharp, rich flavor to this dish. If you’re feeling adventurous, try using Gruyère or mozzarella for a different spin.
Cream or Milk: This makes everything creamy and dreamy! I usually go for cream, but you can absolutely use milk to lighten things up a bit.
Olive Oil: Just a drizzle adds flavor and helps roast the squash perfectly.
Garlic: Because everything is better with garlic—period. It adds a beautiful aroma and depth to the sauce.
Salt and Pepper: Essential seasonings that enhance all the flavors in this dish.
Onion Powder (optional): A little hint of sweetness and depth; this is optional but definitely worth it.
Red Pepper Flakes (optional): For those who enjoy a little kick, sprinkle in some red pepper flakes for an extra layer of flavor.
Is Cheesy Broccoli Spaghetti Squash Good for You?
Absolutely! This dish is a winner on the health front.
Spaghetti Squash: Naturally low in calories and carbohydrates, it’s a great replacement for traditional pasta. Plus, it’s full of vitamins A and C!
Broccoli: Known for its cancer-fighting properties, this powerhouse vegetable is loaded with fiber, vitamins K and C, and supports overall digestive health.
Cheddar Cheese: While it has calories and fat, cheese also provides calcium and protein, so it’s all about moderation here!
Olive Oil: A healthier fat option packed with antioxidants, olive oil is great for heart health.
The only downside? If you’re watching your saturated fat intake, you might want to keep an eye on how much cheese and cream you’re using, but hey, a little indulgence now and then is crucial for happiness, right?
Ingredients List
This recipe serves about 4 people:
– 1 medium spaghetti squash
– 2 cups broccoli florets (fresh or frozen)
– 1 cup shredded cheddar cheese (or cheese of choice)
– 1/2 cup cream or milk
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1/2 tsp onion powder (optional)
– 1/4 tsp red pepper flakes (optional, for spice)
How to Make Cheesy Broccoli Spaghetti Squash?
1. Preheat your oven to 400°F (200°C).
2. Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Be careful; those squash can be pretty tough!
3. Drizzle the inside of each half with a bit of olive oil, sprinkle with salt and pepper, and place them cut-side down on a baking sheet lined with parchment paper.
4. Roast in the oven for about 40-45 minutes, or until the squash is fork-tender. Feel free to take a peek—your kitchen will be smelling fantastic!
5. While that’s roasting, steam or blanch the broccoli florets until just tender, about 3-5 minutes. If you’re using frozen, make sure they’re thawed and drained.
6. In a medium saucepan, heat your cream or milk over medium heat. Toss in the minced garlic and sauté for about 1-2 minutes until fragrant. Mmm!
7. Stir in the shredded cheese, onion powder, red pepper flakes, salt, and pepper, mixing until the cheese is melted and the sauce is smooth. You want that saucy goodness!
8. Once the squash is cooked, remove it from the oven and use a fork to gently scrape the flesh into spaghetti-like strands. This part always feels like a mini celebration to me!
9. In a mixing bowl, combine the spaghetti squash strands, cooked broccoli, and cheese sauce. Mix until everything is well coated.
10. Spoon the tasty mixture back into the spaghetti squash halves, sprinkle with extra cheese on top if you’re feeling cheesy, and return to the oven for an additional 10 minutes to melt the cheese on top.
11. Remove from the oven, let it cool slightly (if you can wait!), then serve warm.
Cheesy Variations & Serving Suggestions
Rumor has it that every cook has their own little twists. Feel free to make this your own! You could toss in some grilled chicken or sautéed mushrooms, or even use leftover roasted vegetables. This dish can be served as a hearty main course or a delightful side. Personally, I love it with a crisp green salad and a glass of white wine—it’s the perfect way to unwind after a long day.
I can’t wait for you to give this Cheesy Broccoli Spaghetti Squash a try! It’s one of those crowd-pleasers that surprises everyone with how delicious and comforting it is. Once you make it, let me know how it turned out and if you added your own special twist! Enjoy cooking, my friend!