Cheesy Spaghetti Squash and Broccoli

by Heidi @ Food Doodles on January 27, 2012

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.


Leave a Comment

{ 35 comments… read them below or add one }

1 Rebecca October 17, 2015 at 08:47

Has anyone made this and froze it?


2 Jane Sinton October 26, 2013 at 22:52

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!


3 River October 18, 2013 at 17:18

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:


4 Heidi @ Food Doodles October 20, 2013 at 16:12

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 😀


5 Jill October 3, 2013 at 06:56

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.


6 Jami November 28, 2012 at 18:07

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.


7 Deb September 3, 2012 at 15:00

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!


8 Danene February 4, 2012 at 23:54

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!


9 Heidi @ Food Doodles February 6, 2012 at 08:12

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


10 Vickie February 4, 2012 at 06:40

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.


11 Amy @ Gastronome Tart January 31, 2012 at 08:43

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!


12 Christy January 31, 2012 at 00:08

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 😉


13 Sylvie @ Gourmande in the Kitchen January 30, 2012 at 19:54

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


14 Margarita January 30, 2012 at 12:10

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!


15 Heidi @ Food Doodles January 30, 2012 at 14:23

Mmm, sounds good!


16 Annie @ Naturally Sweet Recipes January 30, 2012 at 11:43

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


17 Dramatic Pancake January 30, 2012 at 10:38

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! 🙂


18 Rachel @ Bakerita January 29, 2012 at 20:59

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.


19 Cara January 29, 2012 at 18:53

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!


20 Heidi @ Food Doodles January 30, 2012 at 14:24

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


21 Katie {Epicurean Mom Blog} January 28, 2012 at 14:15

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


22 Maryea @ Happy Healthy Mama January 28, 2012 at 06:14

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. 🙂


23 Joanne January 28, 2012 at 05:00

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.


24 Maris (In Good Taste) January 28, 2012 at 03:43

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


25 chinmayie @ love food eat January 28, 2012 at 03:34

Sounds delicious!


26 Anna January 28, 2012 at 01:49

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!


27 curlsz January 27, 2012 at 19:10

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+


28 Heidi @ Food Doodles January 28, 2012 at 11:42

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


29 Marsha @ The Harried Cook January 27, 2012 at 18:51

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


30 Pure2raw twins January 27, 2012 at 18:27

yum! this sounds wonderful!!


31 Nicky January 30, 2012 at 15:55

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



32 Nora @ natural noshing January 27, 2012 at 17:11

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!


33 Gina @ Running to the Kitchen January 27, 2012 at 15:47

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 🙂


34 Heather January 27, 2012 at 15:32

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!


35 Amanda @ Thinly Sliced Cucumber January 27, 2012 at 15:27

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!


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