Description
Indulge in the creamy, cheesy goodness of Cheesy Broccoli Spaghetti Squash, a dish that transforms the humble spaghetti squash into a flavorful delight. This recipe combines the unique texture of roasted squash with fresh broccoli and a blend of rich cheeses, making it an appealing option for cozy dinners or as a vibrant side at gatherings. Not only is it easy to prepare, but it’s also a healthy choice packed with nutrients. Whether served as a hearty main dish or a scrumptious side, this versatile recipe is sure to satisfy cheese lovers and veggie enthusiasts alike.
Ingredients
- 3 lb spaghetti squash
- ½ tsp olive oil
- 2 cups chopped fresh broccoli
- 2–3 cloves garlic
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- ¼ cup grated cheddar cheese
Instructions
- Preheat oven to 400°F (200°C).
- Cut spaghetti squash in half lengthwise, scoop out seeds, drizzle with olive oil, and season with salt and pepper.
- Place cut-side down on a baking sheet; roast for about 40 minutes until tender.
- In a pan, sauté minced garlic until fragrant. Add broccoli and cook for 3-5 minutes until vibrant.
- In a mixing bowl, combine heavy cream, garlic powder, parmesan cheese, cheddar cheese, and sautéed broccoli. Mix well.
- Scrape cooked spaghetti strands from the squash, mix with filling ingredients, spoon back into the squash halves, and top with extra cheddar if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed squash half (approximately 250g)
- Calories: 310
- Sugar: 2g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 50mg
Keywords: Experiment with other vegetables like bell peppers or kale for added flavor. For a lighter version, substitute heavy cream with coconut cream or plant-based milk thickened with cornstarch.