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Home » Cheesy Spaghetti Squash and Broccoli

Kid-friendly

Cheesy Spaghetti Squash and Broccoli

Created On: January 27, 2012  |  Updated: March 31, 2020  |   39 Comments

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Before I go any further, I have to say… This is not mac and cheese!

Is it flavorful?  Yes.

Is it cheesy?  Ooh yes!

Will it satisfy your cravings for pasta?  Not a chance.

I’m that person that was never fooled by spaghetti squash.  Yeah, it has little strands like spaghetti, but pasta it is not.  And if you look at it like the diet version of pasta, you’ll never like it.  Trust me.  I like it for what it is now that I acknowledge that it’s a veggie and not replacing pasta.  I love squash, and even though spaghetti squash is the weird one of the bunch, I still love it for what it is.  So, I repeat:  This is not a diet version of mac and cheese.  This is a cheesy veggie casserole that just happens to use spaghetti squash.

Now that I’ve got that out of the way, I have to brag a little…  This spaghetti squash actually came from my garden last year!  Yes, it took me a long time to eat it. 

And I’m a little embarrassed to admit there’s another one hiding in my cupboard that I’ve been ignoring for months now.  Although you really can’t blame me – my spaghetti squash plant was the only squash that did well and it did a little too well. 

But it still excites me that I grew the squash that’s in this.  And maybe now that I put it out there, I’ll finally use up my last lonely spaghetti squash 🙂  Suggestions?  What’s your favorite way to have spaghetti squash?

And if you’re looking for something meaty to go along with it, try this keto chicken piccata!

[print_this]Cheesy Spaghetti Squash and Broccoli Casserole

Serves 6-8 as a side

  • 2 tbsp butter
  • 3 tbsp flour(whole grain, all-purpose, whatever you have)
  • 1 small onion(or half of a medium sized onion), finely chopped
  • 1 1/2 tsp mustard powder
  • 1 large bunch broccoli(about 3-4C uncooked)
  • 1  1/4 – 1 1/2C milk(even low-fat is fine)
  • 4C cooked spaghetti squash, drained
  • 2 1/2 – 3C grated, aged cheddar cheese(or more if using a milder variety)

Start by cutting the broccoli into medium sized pieces, and peeling the stalk and cutting it up as well.  Place in a pot with a little water or in a steamer and steam for 3-4 minutes, until still firm, but softened and vibrant green.  Run the broccoli under cold water to stop it from cooking any longer.  Drain well, then pour out onto a cutting board and chop until no large pieces remain.  Set aside.

Preheat the oven to 350 degrees if planning to bake it.

In a small pot, melt the butter over medium heat.  Add the onion and turn the heat down slightly.  Saute for 4-5 minutes until softened before adding the flour and whisking together.  Allow the butter, onion and flour mixture to cook for a couple minutes while whisking to prevent it from burning.  It should be bubbling and sizzling.  Once it’s cooked for a minute or two, whisk the mustard powder into the mixture, and then add the milk and whisk very well to combine the flour and the milk, starting with 1 1/4 cups and adding a 1/4C later after the cheese is added if it is too thick(keep in mind the vegetables will thin the sauce out considerably so you want it thick).  Cook until the mixture thickens and comes to a boil.  Add 2 cups of cheese and mix well.  Cook just until the cheese has melted into the sauce then remove from the heat.  Taste and add a little more cheese as needed, keeping in mind the veggies will water the sauce down a little.

In a large bowl, combine the already chopped broccoli, spaghetti squash that has previously been cooked and drained to remove as much liquid as possible and the cheese sauce.  Mix well.  At this point you can heat on the stove and serve, or pour into a casserole dish to bake it – I used a 9″ souffle dish with a lid, but any casserole dish large enough will work.  Top with the remaining 1/2-1C grated cheese and bake for 30-40 minutes.  Once bubbly around the edges, heated through in the middle and the cheese on top is melted, turn on the broiler and broil just until the cheese on top is golden(if it isn’t already).  Remove from the oven and cool 5-10 minutes before serving.

[/print_this]

posted in: Cheese, Dairy, Kid-friendly, Lunch, Pasta, Side

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    Comments & Reviews

  1. Rebecca says

    Has anyone made this and froze it?

    Reply
  2. Jane Sinton says

    My daughter and I made this as a vegetarian main course. It is rich and yummy! We used a creamy aged (2 yrs) white cheddar with a full cup to sprinkle on top. I just want to say, it’s equally good cold the next day!

    Reply
  3. River says

    Thank you so much for sharing this recipe, Heidi! I have already made it several times and I don’t think I will be getting sick of it any time soon. Delicious! I was able to easily adapt it to make it vegan and blogged about it here: http://www.wingitvegan.com/2013/10/cheesy-spaghetti-squash-and-broccoli.html

    Reply
    • Heidi @ Food Doodles says

      That’s awesome! Thanks for letting me know River, I’m off to check out your post now! I’m so glad you enjoyed it 😀

      Reply
  4. Jill says

    Thank you for this recipe. I was seriously out of food to cook for dinner last night but I had a spaghetti squash and broccoli, so off to Google I went. Found this recipe. Soooooo good. We’ll definitely keep it. I added a can of white beans to make it a vegetarian entree. My kids even took it for lunch in a thermos today. Winner.

    Reply
  5. Jami says

    I just started eating spaghetti squash this year, I’m in love! LOL I’ve done Chicken pamesan topped with spaghetti squash. Spaghetti squash with cheese and sour cream and sausage, the possibilities are endless! I can’t wait to try this one.

    Reply
  6. Deb says

    This looks really yummy! I love spagetti squash for what it is and have never tried to substitute it for pasta. My favorite way to eat it is, after scrapping it from the shell, mix 2 tablespoons of melted butter with 1/4 cup of brown sugar, then mix into the squash. It is very good!

    Reply
  7. Danene says

    My kids and I love to make spaghetti squash pizza! Cook the squash, shell it, mix squash with 3 eggs and about 1/4 cup of milk. Return to the oven and bake until set. I bake at 350 for about 15-20 min. Then top with pizza sauce, mozzarella, turkey pepperoni (whatever you want) and bake until cheese melts. My kids always go back for seconds. I can’t wait to try this new way!

    Reply
    • Heidi @ Food Doodles says

      That is an awesome idea! Thanks for sharing, I want to give that a try 😀

      Reply
  8. Vickie says

    I love spaghetti squash! I cook it in the microwave. I mix it with my favorite pasta sauce and parm. I also will sauté peppers, onions, broccoli, tomatoes, etc together and mix with the squash. Sometimes I add ground beef or sausage to it also. Another way is adding pepperoni, pizza sauce, and mozzarella and bake.

    Reply
  9. Amy @ Gastronome Tart says

    I never understood the whole thinking that spaghetti squash is a good substitute of pasta. I don’t think so. Although I do love spaghettis squash and anything with cheese and broccoli is a good thing in my book!

    Reply
  10. Christy says

    I believe you that is not mac and cheese, as you have stated so strongly!:) I am sure this is way better than mac and cheese 😉

    Reply
  11. Sylvie @ Gourmande in the Kitchen says

    Cheesy spaghetti squash is fantastic! I enjoy mine with ricotta and Parmesan too.

    Reply
  12. Margarita says

    I bake spaghetti squash in the oven with a little bit of olive oil, salt, pepper, and torn sage leaves. Then I scrape it out and pour homemade spaghetti sauce over it, with lots of freshly grated parmesan cheese. Your dish looks so yum!

    Reply
    • Heidi @ Food Doodles says

      Mmm, sounds good!

      Reply
  13. Annie @ Naturally Sweet Recipes says

    YUM, this looks absolutely wonderful! The squash and broccoli sound awesome!

    Reply
  14. Dramatic Pancake says

    I am a shameless casserole addict and I adore spaghetti squash, so anything combining the two sounds like a great idea to me!! Seriously, this looks fantastic — even if it’s not pasta! 🙂

    Reply
  15. Rachel @ Bakerita says

    This looks so good! My sister loves spaghetti squash and I’m always looking for new ways to use it so I’ll definitely be trying out this version.

    Reply
  16. Cara says

    I feel the same way about squash, I just love it for what it is! Sadly I think that people who try to convince themselves to try it “instead of” pasta are setting themselves up for failure. This sounds like a great way to enjoy spaghetti squash!

    Reply
    • Heidi @ Food Doodles says

      I absolutely agree! So sad, because it’s a delicious squash 🙂

      Reply
  17. Katie {Epicurean Mom Blog} says

    Oh Heidi! This is perfect for our family! Cheesy, healthy and delicious!

    Reply
  18. Maryea @ Happy Healthy Mama says

    Yum-I love spaghetti squash. This looks fantastic! I Most often just eat mine plain with butter, salt, and pepper. Like you, I love it for what it is. 🙂

    Reply
  19. Joanne says

    I’m also one of “those” people. I like spaghetti squash for what it is…but I also LOVE my real spaghetti. And the squash could never replace it.

    This sounds so cheesy delicious! Healthy comfort food…love it.

    Reply
  20. Maris (In Good Taste) says

    I have to agree with Anna. This looks very delicious!

    Reply
  21. chinmayie @ love food eat says

    Sounds delicious!

    Reply
  22. Anna says

    As long as it is cheesy, creamy, delicious…Couldn’t care less whatever you call it 😉
    Definitely should be in my to do list! Thanks for sharing!

    Reply
  23. curlsz says

    Ok I just made this for dinner – it was FANTASTIC – had it with grilled salmon and it was perfect. I used white mild chedder so you could really see all the color from the veges – gorgeous – A+

    Reply
    • Heidi @ Food Doodles says

      I am so glad you liked it! Sounds delicious with salmon 🙂

      Reply
  24. Marsha @ The Harried Cook says

    Yummy! This sounds so delicious and totally like comfort food… and I love the gorgeous pictures too!

    Reply
  25. Pure2raw twins says

    yum! this sounds wonderful!!

    Reply
    • Nicky says

      Yay totally agreeee 🙂 It just loooks so delicious on the pictures. I need to try out this!

      Thanks

      Reply
  26. Nora @ natural noshing says

    I love spaghetti squash! Like you, I agree it doesn’t satisfy a pasta craving but it definitely tastes delicious with pasta sauce and cheese for a lighter meal 🙂 I am adoring the sound of broccoli and cheese squash – talk about yummy! It looks fantastic and comforting too!

    Reply
  27. Gina @ Running to the Kitchen says

    This had me laughing because I made spaghetti squash last fall and pretty much wrote the same exact thing in my post. I hate when people say “it tastes like spaghetti!” because um, it totally does not. Yes, it’s delicious with cheese and things that you would normally put in spaghetti, but pasta it is not nor will it ever be no matter what you do to it! Glad someone’s on the same page as me!
    All that being said, this looks delicious 🙂

    Reply
  28. Heather says

    I have never known quite what to do with this squash – I have to say this looks SO AMAZING – I really wish I could reach through the screen, pluck all this goodness from your post and sit down for dinner with a steaming bowl . I have never seen spaghetti squash look so appetizing!

    Reply
  29. Amanda @ Thinly Sliced Cucumber says

    My favorite way to eat spaghetti squash is with just a little butter, salt and pepper and a sprinkle of parm- so simple and yummy! I think what you have here is a more sophisticated version of what I just described. I love the addition of broccoli and you really can’t go wrong with cheddar cheese. It sounds amazing!

    Reply

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