Broccoli-Cheddar Spaghetti Squash Casserole Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down on the prepared baking sheet and roast for 40-45 minutes, or until the flesh is tender and easily shreds into strands with a fork.
• STEP 3.While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the broccoli florets and sauté for 5-6 minutes, until they are bright green and slightly tender.
• STEP 4.In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until the mixture is golden and bubbly. Gradually whisk in the milk and continue cooking, stirring constantly, until the sauce thickens.
• STEP 5.Remove the saucepan from the heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
• STEP 6.Once the spaghetti squash is cooked, use a fork to shred the flesh into strands. Transfer the strands to a large mixing bowl.
• STEP 7.Add the sautéed broccoli and the cheese sauce to the bowl with the spaghetti squash. Stir until well combined.
• STEP 8.Transfer the mixture to a greased casserole dish and spread it out evenly. Top with additional shredded cheddar cheese, if desired.
• STEP 9.Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• STEP 10.Remove from the oven and let it cool for a few minutes before serving.
• STEP 11.Serve the Broccoli-Cheddar Spaghetti Squash Casserole hot, garnished with fresh parsley if desired.
• STEP 12.Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to roast the spaghetti squash until it is tender enough to easily shred into strands with a fork.
• You can customize this casserole by adding other vegetables such as bell peppers or mushrooms.
• For a protein boost, you can add cooked chicken or bacon to the casserole before baking.
• Feel free to use a different type of cheese, such as mozzarella or Gruyere, instead of cheddar.
• To make this dish vegetarian, use vegetable broth instead of chicken broth in the cheese sauce.

Storage and Serving

• This casserole is best served hot, straight from the oven.
• Garnish with fresh parsley for added freshness and color.
• Leftovers can be reheated in the oven or microwave.
• Serve as a main dish with a side salad or as a side dish alongside grilled chicken or steak.