Cheesy Broccoli Cheddar Spaghetti Squash
By Taylor Ann Spencer
Approved by the Delish Test Kitchen

Yields:
3 - 4 serving(s)
Prep Time:
10 mins
Total Time:
1 hr 15 mins
Cal/Serv:
444
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!
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Ingredients
- 1
medium spaghetti squash (about 2 1/2 lb.)
- 1 Tbsp.
neutral oil
- 1 3/4 tsp.
(or more) kosher salt, divided
- 6 oz.
broccoli, cut into 1" florets (about 1 1/4 cups)
- 1 Tbsp.
plus 1/4 cup water, divided
- 3 Tbsp.
unsalted butter
- 1/2
yellow onion, finely chopped
- 3
garlic cloves, minced
- 1 Tbsp.
all-purpose flour
- 1/2 cup
whole milk
- 4 oz.
cheddar, shredded, divided (about 1 cup)
Directions
- Step 1Arrange a rack in center of oven; preheat to 400°. Cut spaghetti squash in half lengthwise. Scrape out seeds. Rub inside of squash with oil; season with 1 tsp. salt. Arrange cut side down on a baking sheet.
- Step 2Roast squash until tender and browned, 35 to 45 minutes. Let cool slightly.
- Step 3Meanwhile, in a medium heatproof bowl, season broccoli with 1/4 tsp. salt. Pour 1 Tbsp. water into bottom of bowl. Cover and microwave 1 minute. Stir and continue to microwave in 30-second increments until broccoli is bright green and fork-tender, 30 seconds to 1 minute more. Uncover and let cool slightly.
- Step 4In a large skillet over medium heat, melt butter. Add onion; season with 1/2 tsp. salt. Cook, stirring occasionally, until onion is tender and sweet to the taste, 7 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add flour and cook, stirring, until a bubbling paste forms on bottom of skillet, about 1 minute more.
- Step 5Slowly whisk in milk and remaining 1/4 cup water. Bring to a simmer over medium-high heat and cook, stirring occasionally, until thickened, 1 to 2 minutes. Remove from heat and fold in 3 oz. cheddar until a smooth sauce forms; season with salt, if needed.
- Step 6Using 2 forks, shred spaghetti squash strands. Measure out 3 cups and transfer to skillet; reserve remaining squash for another use. Add broccoli to skillet and toss to coat in sauce.
- Step 7Return cheesy spaghetti squash to squash shells. Top with remaining 1 oz. cheddar.
- Step 8Heat broiler. Broil squash, watching closely, until cheese is melty and blistered on top, 1 to 2 minutes.
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