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homemade Broccoli Cheddar Stuffed Spaghetti Squash. recipe photo
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Broccoli Cheddar Stuffed Spaghetti Squash.

A comforting, cheesy stuffed spaghetti squash with broccoli and a crunchy breadcrumb topping.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 2 spaghetti squash halved, seeds removed
  • salt and pepper to taste
  • 1 tbsp olive oil divided
  • 1 shallot diced
  • 2 garlic cloves minced
  • 3 cups broccoli florets
  • 1 cup milk
  • 2 cups white cheddar cheese grated, divided
  • 1/4 cup seasoned panko breadcrumbs

Instructions

  • Preheat the oven to 400°F (200°C). Line a baking sheet with foil and lightly spray or oil it.
  • Slice each spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with about 1 tablespoon olive oil and season with salt and pepper.
  • Place the squash halves cut-side down on the prepared baking sheet and roast for 25 minutes, until the flesh is tender when pierced.
  • While the squash roasts, heat the remaining olive oil in a skillet over medium-low heat. Add the diced shallot and minced garlic and cook for about 2 minutes until fragrant.
  • Add the broccoli florets to the skillet and cook, stirring frequently, for 6–8 minutes until slightly softened.
  • Pour in the milk and heat for 1–2 minutes until warmed through, then stir in 1 cup of the grated cheddar until melted and combined; remove from heat.
  • Remove the roasted squash from the oven and flip each half cut-side up. Use a fork to loosen some of the squash strands and season with additional salt and pepper if desired.
  • Divide the broccoli-cheddar mixture evenly among the squash halves. Sprinkle the remaining 1 cup cheddar over the tops, then evenly top with the seasoned panko breadcrumbs.
  • Return the baking sheet to the oven and bake for 10–15 minutes more, until the cheese is bubbly and the breadcrumbs are golden brown.

Equipment

  • Baking Sheet
  • Aluminum Foil
  • Skillet
  • Mixing Spoon
  • Fork
  • Measuring Cups and Spoons

Notes

  • Use a sharp knife and stabilizing hand when halving the squash.
  • You can steam the broccoli briefly if you prefer it more tender.
  • Swap white cheddar for another cheddar if desired.