Cheesy Broccoli Spaghetti Squash is a comforting and nutritious dish that combines the mild sweetness of roasted spaghetti squash with creamy cheese, garlic, and tender steamed broccoli. This low-carb, gluten-free meal is a satisfying alternative to pasta-based casseroles, perfect for a wholesome vegetarian dinner.
Why You’ll Love This Recipe
- Low-Carb and Gluten-Free: A great alternative to traditional pasta dishes.
- Rich and Creamy: Made with melted mozzarella and heavy cream for indulgent flavor.
- Easy and Wholesome: Simple ingredients come together for a quick and nutritious meal.
- Vegetarian-Friendly: Packed with fiber, vitamins, and plant-based goodness.
- Meal Prep Friendly: Can be made ahead and reheated for busy weeknights.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 spaghetti squash, halved and roasted
- 1 cup steamed broccoli
- 1 cup shredded mozzarella cheese
- 1/2 cup heavy cream
- 1 tsp garlic powder
- Salt and pepper to taste
Directions
- Roast the Spaghetti Squash: Preheat the oven to 400°F. Place the halved spaghetti squash cut-side down on a baking sheet and roast for 40 minutes until tender.
- Shred the Squash: Use a fork to scrape the inside of the squash into spaghetti-like strands. Leave the strands inside the shell for easy serving or transfer them to a bowl.
- Mix in Creamy Ingredients: Stir in heavy cream, garlic powder, mozzarella cheese, salt, and pepper until well combined.
- Add Broccoli: Gently mix in the steamed broccoli.
- Serve Hot: Enjoy the dish straight from the squash shells or transfer to plates.
Servings and Timing
- Servings: 2–3
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Variations
- Make It Vegan: Swap heavy cream for coconut milk and use dairy-free cheese.
- Add Protein: Stir in cooked chicken, shrimp, or crumbled tofu for extra protein.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce.
- Extra Cheese: Sprinkle Parmesan or cheddar on top for a cheesier flavor.
- Crunchy Topping: Add toasted almonds or breadcrumbs for texture.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in the microwave for 1–2 minutes or in the oven at 350°F until heated through.
- Freezing: Not recommended, as the squash may become too watery when thawed.
FAQs
Can I roast the spaghetti squash ahead of time?
Yes, you can roast it in advance and store the strands in the refrigerator for up to 3 days before mixing in the other ingredients.
How do I know when the squash is fully roasted?
It should be tender enough to pierce easily with a fork, and the strands should separate easily when scraped.
Can I use frozen broccoli instead of fresh?
Yes, thaw and drain well before mixing it into the squash.
What’s the best way to cut spaghetti squash?
Carefully slice it in half lengthwise with a sharp knife. If it’s too tough to cut, microwave it for 2–3 minutes to soften the skin.
Can I add other vegetables to this dish?
Absolutely! Mushrooms, spinach, or bell peppers would be great additions.
How can I make this dish more filling?
Adding a protein source like grilled chicken or ground turkey will make it heartier.
Can I use a different cheese?
Yes, cheddar, Parmesan, or gouda would work well for a flavor twist.
How do I prevent the squash from becoming too watery?
Avoid overcooking, and let the roasted squash rest for a few minutes before shredding to release excess moisture.
Is this dish keto-friendly?
Yes, it’s low in carbs and fits well into a keto diet.
Can I serve this as a side dish?
Yes, it makes a great side to grilled meats or roasted vegetables.
Conclusion
Cheesy Broccoli Spaghetti Squash is a delicious, creamy, and satisfying low-carb dish that makes a great alternative to pasta. With simple ingredients and easy preparation, it’s perfect for a healthy weeknight meal. Try different variations to suit your preferences and enjoy a wholesome, comforting dish!
