Broccoli-Cheddar Spaghetti Squash Casserole Recipe

Recipe By Slurrp

This Broccoli-Cheddar Spaghetti Squash Casserole is a delicious and healthy twist on a classic comfort food. Spaghetti squash is roasted until tender and then mixed with sautéed broccoli and a creamy cheddar cheese sauce. The casserole is baked until golden and bubbly, creating a satisfying and flavorful dish that is perfect for a weeknight dinner or a potluck gathering. With the combination of the nutty spaghetti squash, the vibrant broccoli, and the rich cheese sauce, this casserole is sure to become a new favorite.

19 Rating -
1hr 10minstotal
Broccoli-Cheddar Spaghetti Squash Casserole

ingredients serve

Ingredients for Broccoli-Cheddar Spaghetti Squash Casserole Recipe

  • 0.17 Medium Spaghetti Squash
  • 0.33 cup Broccoli Florets
  • 0.33 tablespoon Olive Oil
  • 0.33 tablespoon Butter
  • 0.33 tablespoon All Purpose Flour
  • 0.33 cup Milk
  • 0.33 cup Shredded Cheddar Cheese
  • As required Salt And Pepper, To Taste
  • as needed Fresh Parsley, For Garnish

Directions: 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.
calories per serving
9 g Fat5 g Protein28 g Carbs4 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
    < 1mg
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp