Description
Learn how to make delicious Cheesy Broccoli Spaghetti Squash with this easy recipe. Perfect for a healthy and satisfying meal. Click here now!
Ingredients
- 1 medium spaghetti squash (about 1.13 kg)
- 1 tbsp (15 ml). vegetable oil
- 1 3/4 tsp (9 ml). (or more) salt, divided
- 170 g broccoli, cut into 1″ florets (about 295 ml)
- 1 tbsp. plus 60 ml water, divided
- 3 tbsp (45 ml). unsalted butter
- 1/2 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp (15 ml). all-purpose flour
- 120 ml whole milk
- 113 g cheddar cheese, shredded, divided (about 240 ml)
Instructions
- Position a rack in the center of the oven and set the temperature to 400°F. Slice the spaghetti squash lengthwise and remove the seeds. Brush the inside with vegetable oil and sprinkle with 1 teaspoon of salt. Place the squash halves cut side down on a baking tray.
- Bake the squash until it is soft and lightly browned, which will take about 35 to 45 minutes. Allow it to cool slightly.
- While the squash is roasting, place the broccoli in a heat-resistant bowl and sprinkle with 1/4 teaspoon of salt. Add 1 tablespoon of water to the bottom of the bowl. Cover and microwave for 1 minute, then stir. Continue microwaving in 30-second bursts until the broccoli is a vibrant green and can be easily pierced with a fork, about 30 seconds to 1 minute more. Uncover and let it cool slightly.
- In a large pan over medium heat, melt the butter. Add the finely chopped onion and season with 1/2 teaspoon of salt. Cook, stirring occasionally, until the onion becomes tender and sweet, about 7 to 8 minutes. Add the minced garlic and stir until it releases its aroma, about 1 more minute. Sprinkle in the flour and stir continuously until you have a bubbling mixture at the bottom of the pan, about 1 more minute.
- Gradually whisk in the milk and the remaining 60 ml of water. Bring the mixture to a gentle boil over medium-high heat and cook, stirring occasionally, until it thickens, about 1 to 2 minutes. Take it off the heat and mix in 3 oz. of cheddar cheese until you achieve a smooth sauce; add more salt if needed.
- Use two forks to separate the strands of spaghetti squash. Measure 3 cups of the squash strands and add them to the pan, setting aside any extra squash for another use. Mix in the broccoli and ensure it is well-coated in the cheese sauce.
- Spoon the cheesy squash mixture back into the squash shells. Sprinkle the remaining 1 oz. of cheddar cheese on top.
- Switch the oven to the broil setting. Broil the squash under close watch until the cheese is melted and bubbly on top, about 1 to 2 minutes.
Notes
- Thoroughly coat the inside of the spaghetti squash with vegetable oil for even cooking and a caramelized finish.
- Use freshly shredded cheddar cheese for a smoother sauce consistency and better melting.
- Be cautious not to overcook the broccoli in the microwave; it should remain vibrant green and slightly crisp.