Dinner tonight is broccoli cheddar spaghetti squash! Oh my.
I mean, I could get my veggies in like this every day.
I crave anything broccoli cheddar and this melty, cheesy broccoli sauce stuffed into tender spaghetti squash noodles does not disappoint. It’s satisfying and comforting and tasted like heaven!
It seriously blows my mind that I didn’t enjoy anything broccoli cheddar when I was kid. Actually, I’m pretty sure that I would order broccoli cheddar stuffed potatoes and just eat the cheddar and the potato. Riddle me that.
These days, broccoli competes for my number one favorite vegetable. It absolutely blows my mind. If you would have told me when I started this blog that I’d actually learn to love almost every vegetable, I would have laughed in your face. Hysterically.
Super glad things have changed around here! If I can become a veggie lover, anyone can. Trust me.
Much like my spaghetti squash parmesan, this is a staple for us when it comes to cozy fall weeknight dinners. The kids love that they can have a “bowl” made of squash and it helps that the mixture is fully of golden brown bubbly cheese.
It also comes together so easily! The worst part is probably having to actually CUT the squash. But you gotta cut it in half! (P.S. here’s a little trick to make it easier.)
First, you roast the squash so you can scrape the noodles a bit. The edges get golden and caramely and smell incredible. While the squash is in the oven, you sauté some broccoli and shallot and garlic and stir in milk and cheese, making a quick cheesy sauce.
Then you stuff the broccoli cheddar mixture into the squash boats, sprinkle with a little more cheese and breadcrumbs and bake until bubbly.
Bake until bubbly.
Oh my word.
This is so, so delicious. So hearty, but kind of light at the same time if that makes sense? It’s weeknight perfection.
It will become a new favorite dinner!
Broccoli Cheddar Spaghetti Squash
This broccoli cheddar spaghetti squash is so comforting and satisfying. Tender squash noodles stuffed with melty, cheesy broccoli. Delish!
cut in half with seeds scraped out
- salt and pepper
grated white cheddar cheese
seasoned panko breadcrumbs
Preheat the oven to 400 degrees F. Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick spray.
Slice the spaghetti squash in half lengthwise and scrape out the sides. Brush the cut sides with olive oil. Place the squash cut-side down on a baking sheet. Roast for 25 minutes.
While the squash is roasting, heat the olive oil in a skillet over medium-low heat. Add the shallots and garlic and cook for 2 minutes. Stir in the broccoli florets and cook, stirring often, for 6 to 8 minutes, until they are slightly softened. Stir in the milk and cook for 1 to 2 minutes, until it is warmed through. Stir in 1 cup of the cheddar and turn off the heat. Stir until the cheddar melts.
Remove squash from the oven and flip them over. Use a fork to scrape some of the squash. Season the squash with salt and pepper. Evenly distribute the broccoli cheddar mix in each squash bowl. Sprinkle the remaining cheddar on top. Sprinkle on the breadcrumbs.
Return the sheet to the oven and bake 10 to 15 minutes, until the cheese is golden and bubbly.
Those golden cheese bits. OMG.
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