Description
Get your veggie fix with this crave-worthy Cheesy Broccoli Spaghetti Squash recipe! Recipe yields 2 vegetarian main dish sized servings or can be portioned into 4 servings as a veggie side dish.
Ingredients
Scale
- 3 lb spaghetti squash
- ½ tsp olive oil
- salt and pepper to taste
- 2 cups chopped fresh broccoli
- 2–3 cloves garlic
- ½ cup heavy cream
- 1 TBSP cream cheese
- ¼ tsp garlic powder
- ½ cup freshly grated parmesan cheese
- ¼ cup freshly grated cheddar cheese
Instructions
- Preheat: Preheat oven to 400°F.
- Prepare Squash: Cut the squash in half lengthwise, scoop out the seeds, rub the cut side with oil, and season with salt and pepper.
- Roast: Place squash cut side down on a rimmed baking dish and roast for 35-40 minutes or until tender.
- Fluff: Remove from oven, flip the squash over, and use a fork to separate the squash into strands.
- Sauté: Sauté chopped broccoli and minced garlic in oil over medium-high heat until tender.
- Simmer: Add heavy cream and cream cheese, mix well, and once bubbling, remove from heat.
- Whisk: Whisk in parmesan cheese and season with garlic powder, salt, and pepper.
- Combine: Pour broccoli cheese sauce over each fluffed squash boat, stir to mix, and top with extra cheese if desired.
Notes
Spaghetti squash can be roasted and stored in the fridge for 3-4 days. For meal prep, serve casserole-style in a baking dish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 579 kcal
- Sugar: 17 g
- Sodium: 645 mg
- Fat: 39 g
- Saturated Fat: 23 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.01 g
- Carbohydrates: 44 g
- Fiber: 10 g
- Protein: 20 g
- Cholesterol: 106 mg
Keywords: Broccoli Cheese Stuffed Spaghetti Squash, Cheesy Broccoli Spaghetti Squash