Cheesy Broccoli Cheddar Spaghetti Squash

Cheesy broccoli in any form is my ultimate comfort food, and this broccoli cheddar spaghetti squash does not disappoint. Creamy spaghetti squash and broccoli are topped with cheese and broiled until browned and bubbling for a satisfying dinner that hits every comfort note. Read on to find out more about how to make it.

Breaking down the squash:
Spaghetti squash can feel intimidating, but it’s actually one of the easiest squashes to work with. The hardest part is cutting it cleanly in half from top to bottom. I recommend using your sturdiest chef’s knife and starting to cut at the middle point rather than from the ends. The squash will be more stable that way as you cut.

Once the squash is halved, the process is simple. Scrape out the center seed cavity (no, you’re not getting rid of the squash’s “spaghetti strands” if you do this!), rub all the cut sides with oil and salt, and roast the halves face down on a bare baking sheet until soft and browned on the bottom. At that point, you’ll only need a fork to scrape all the spaghetti squash strands out of the shell. It couldn’t be easier.

The sauce:
For the creamy sauce coating the spaghetti squash, I took inspiration from broccoli cheddar soup—the ultimate example of cheesy broccoli—as well as mac & cheese. It’s basically a béchamel, a milk-based sauce thickened with a butter-flour roux, with a ton of cheese melted into it. I also added onions and garlic, which are the classic broccoli cheddar soup base.

Since spaghetti squash is more delicate than pasta, the sauce is purposely not as thick as a typical cheese sauce. If it seems too thick to incorporate the squash easily, feel free to loosen it with 1 Tbsp. water.

Serving:
You can eat this cheesy spaghetti squash straight out of the shell, or you can scoop out portions and serve it on a plate. I’ve definitely eaten it straight from the shell standing over the baking sheet on multiple occasions… but you do what works for you.

Storage:
While this cheesy spaghetti squash is best fresh, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. I recommend taking it out of the shell for easiest storage! Reheat on a covered plate in the microwave.

Did you try making this? Let us know how it went in the comments!