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Cheesy broccoli spaghetti squash in halved shells garnished with broccoli and melted cheddar cheese

Cheesy Broccoli Spaghetti Squash

This cheesy broccoli spaghetti squash is a creamy, indulgent, and healthy recipe that delights with sharp cheddar and tender broccoli. Perfect for family meals, it’s an easy cheesy spaghetti squash recipe that's both satisfying and nutritious!
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 3 servings

Ingredients
  

  • 1 medium spaghetti squash (about 2 1/2 lb.)
  • 1 Tbsp. neutral oil
  • 1 3/4 tsp. kosher salt, divided (or more, to taste)
  • 6 oz. broccoli, cut into 1" florets (about 1 1/4 cups)
  • 1 Tbsp. plus 1/4 cup water, divided
  • 3 Tbsp. unsalted butter
  • 1/2 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 Tbsp. all-purpose flour
  • 1/2 cup whole milk
  • 4 oz. cheddar cheese, shredded, divided (about 1 cup)

Instructions
 

  • Prep the squash: Preheat your oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Rub the cut sides with oil and sprinkle with 1 tsp. salt. Place cut side down on a baking sheet.
  • Roast to perfection: Bake for 35–45 minutes, or until the squash is tender and the edges are browned. Let cool for a few minutes, then use a fork to scrape out the strands.
  • Steam the broccoli: In a microwave-safe bowl, toss the broccoli florets with 1/4 tsp. salt and 1 Tbsp. water. Cover and microwave for 1 minute. Stir, then continue microwaving in 30-second intervals until fork-tender, 30 seconds to 1 minute more. Uncover and let cool.
  • Make the cheese sauce: Melt butter in a skillet over medium heat. Add the chopped onion and 1/2 tsp. salt, cooking until softened (about 7–8 minutes). Stir in garlic and let it cook until fragrant, another minute. Sprinkle in flour, stirring constantly until you have a bubbling paste, about 1 minute.
  • Whisk and thicken: Slowly pour in milk and the remaining 1/4 cup water while whisking. Cook and stir until the sauce thickens, roughly 1–2 minutes. Remove the skillet from the heat, then mix in 3 oz. of shredded cheddar until melted. Taste and adjust seasoning as needed.
  • Combine the squash and sauce: Add 3 cups of shredded spaghetti squash strands to the skillet, tossing to coat. Stir in the steamed broccoli.
  • Assemble and broil: Spoon the mixture back into the spaghetti squash shells. Top with the remaining cheddar. Broil for 1–2 minutes, watching carefully, until the cheese is bubbly and browned.

Notes

Pro tip: Grate your cheese fresh from a block for the smoothest sauce! Pre-shredded cheeses often contain anti-caking agents that can affect melting.