Description
This Cheesy Broccoli Spaghetti Squash is a low-carb, gluten-free comfort food that’s creamy, cheesy, and packed with fiber. Roasted spaghetti squash creates a delicious pasta-like texture, while steamed broccoli and mozzarella add a nutritious and satisfying touch. It’s the perfect quick vegetarian dinner that’s both wholesome and flavorful!
Ingredients
Units
Scale
- 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
Instructions
- Roast the spaghetti squash: Preheat the oven to 400°F (200°C). Place the halved spaghetti squash cut side down on a baking sheet and roast for 40 minutes, or until tender.
- Shred the squash: Use a fork to scrape the inside of the squash into spaghetti-like strands.
- Make it cheesy: Mix in heavy cream, garlic powder, shredded mozzarella, salt, and pepper while the squash is still warm.
- Add broccoli & serve: Stir in steamed broccoli and mix well. Serve hot for a deliciously creamy and cheesy dish!
Notes
- Swap mozzarella for cheddar or parmesan for a different cheesy flavor.
- Use Greek yogurt or a plant-based milk instead of heavy cream for a lighter version.
- Add red pepper flakes for a little spice.
- For extra protein, mix in grilled chicken or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, Side Dish
- Method: Baking, Roasting
- Cuisine: Vegetarian, Low-Carb
